Baxter’s Hearty Soup Review

Baxter’s Hearty Soup Review

Although like the rest of the UK I’m very familiar with the brand, I hadn’t tried any of Baxter’s Hearty Soup before. So when Baxter’s got in touch with me to sample a selection from the range, and taking into consideration the weather, I jumped at the chance. Yes at this time of year as the dark, cold and damp take over, I think I’m right in saying we all like to have a stock of tinned soups in the store cupboard for a quick warming lunch or even as a snack. With a long shelf life and super convenience it’s no wonder canned products have been with us for over a century and it doesn’t look like they are going to leave us anytime soon. Baxter’s Hearty Soup range has been around for a while, sold as a little more chunky and substantial than the regular kind, they sort of fill a gap between soup and stew. Containing 2 to 3 portions of your 5-a-day it’s more of a meal in a can. So what did I think of the flavours I got to try? Read on! Chicken & Country Vegetable It was a pleasant surprise to find the chunky vegetables that had good bite and texture, not like a lot of soups which have hunks of  veggies that instantly turn to mush in your mouth. It was pleasant tasting but the chicken flavour seemed to be lost somewhere. Even though the ingredients don’t mention tomato I could swear I got that flavour coming through. Whatever it was something was knocking the balance out of kilter. Tuscan Style...
Pea Soup with mascapone

Pea Soup with mascapone

This recipes makes about 1.5 litres and serves 6.  Peas are a great cheat mate. Ingredients 800 ml chicken or vegetable stock 1 kg of frozen petit pois Sea salt and freshly ground pepper Small handful of fresh mint, finely chopped 6 dollops of mascapone[150g approx] Method Bring the stock to the boil in a large pan and add peas. Cover with lid and return to boil. Reduce heat and simmer for three minutes. Remove pan from heat. Working in batches, blitz peas and stock in a blender until smooth. Pour into clean pan. Taste soup and season with salt & pepper. Reheat gently over low heat. Mix mascapone[ with chopped mint and set aside for serving. Once soup is heated through, divide into six serving bowls. Put dollop of mascapone in each one and serve piping hot...

Cream of Courgette and Coconut Soup

A quick, tasty and easy soup. Ingredients 600 g courgettes 1 onion 50ml olive oil 2 cloves garlic 1.5ltre water salt and pepper 1 small can coconut milk 60g Philadelphia cheese  Method fry off the chopped courgettes with the onion and garlic in the olive oil when soft add the water and simmer for 5 minutes season and blend well chill until very cold blend in the cream cheese and coconut milk and check the seasoning serve very...
The Simplest Vegetable Soup?

The Simplest Vegetable Soup?

This recipe is one I remember from childhood; I’ve always enjoyed its very simplicity – of taste and in making. Made up of equal-ish volumes of potatoes, swede and carrots – cut into small pieces, then boiled together and then simmered to mashable consistency – season as you like, and that’s it. Mash it all together and there you have a tasty lunch, especially with some thick, crusty and amply buttered bread. I always add a good dash of mixed herbs, pepper and salt, chicken stock if there’s any to hand, and at times thrown in a vegetable oxo cube or two. A dash of marmite would work too, and pretty much anything else you want to throw in. For those who prefer a low-carb and high-protein diet, this is really not the best recipe, but for comfort food/winter warming – this hits the spot. Next time I’ll share another favourite which is considerably more fuss (I’m not one for over-faffing in the kitchen) but worth the effort – cauliflower cheese soup – it sounds horrible but is as tasty as the dish itself. What is your favourite simple recipe?...

Soup, glorious Soup

  It’s not been as cold as I expected after Christmas but even so, soup is a great filler.  At this time of year there’s also the implication of post-Festival expenses and feeding the  family can be a concern.  So warming the cockles of the heart and feeding the soul with healthy homemade soup is a great inexpensive option. Pasta & Vegetable Soup For 4 – quantities can be doubled or halved 1 Onion –  finely chopped Vegetable stock – 600ml Pack of frozen diced mixed vegetable [or diced fresh vegetables boiled for 5 minutes] Filled past – tortellini, ravioli, cappetitti etc – 250g Good quality oil To serve optional: Parmesan/Cheddar cheese Using a large pan gently cook  onion in 1tbsp of oil until just soft. Add the vegetables [no need to thaw the frozen ones] and vegetable stock. Bring to the boil, cover and simmer until the vegetables are soft.  Stir in pasta and cook gently until the pasta is soft. Spoon into bowls and if you wish, serve with the grated Parmesan or Cheddar cheese. Homemade bread goes well with this too.    ...