Why making soup makes me feel so good.

 There’s a joke in our house at the moment – “Two soups !” which, for those of a certain generation, will always bring back that magical sketch by Victoria Wood and Julie Walters set in a restaurant, where a doddery and forgetful waitress finally brings 2 soups to a couple, spilling all the soup onto the carpet on the way. Maybe we wouldn’t be allowed to portray the older generation in this way now, but 33 years ago, comedy was different.

 So, when, every week, I make a big pan of soup that husband and daughter have to diligently plough through over the ensuing days, the evening meal often starts with husband quoting “Two soups?” at me.

 But the thing is - I love making soup.

 First – it connects me in some way to my mum, who, being brought up during the war years, always ensured that anything left over or going soft, or sprouting stuff, ended up in a big pan of soup each week.

 Second – the soup is always different, because I never use a recipe, I just use what is ... left over, going soft or sprouting!! So, it’s an adventure! We may get green soup, orange soup, beige soup, who knows and who cares, as long as it tastes good.

 Third – soup is comforting. We all know the one about chicken broth when you’re poorly. So soup, can trigger feelings of being cared for of being loved.

 So, just about every Monday, you’ll find me making soup. I start with an onion, it’s always good to chop up and fry an onion, makes you look like you know what you’re doing! I use a nice large pan - add some garlic, a couple of small potatoes which will thicken the soup naturally and then just go ahead, throw in that left over chicken, the squashy pepper, a couple of carrots – you know, the ones with the black bits on, the celery that’s curling up in the salad drawer and any other salad stuff.  I use up any veg that’s just looking tired! Whack it all in, whatever I've got, pop in some fresh herbs or just good old dried mixed herbs, a dash or two of Worcester sauce or a bit of brown sauce and a stock cube. Cook for 30 mins or so, serve as is or liquidize (if I've used a chicken carcass I make sure I've taken all the bones out!) Add some salt and pepper and bobs your uncle –it's soup. 

 “Two soups anyone?” https://www.facebook.com/bbccomedy/videos/1725092734177804/?v=1725092734177804