Is there any meal that can beat warm soup and bread on a freezing cold day? Warm, thick-cut bread slathered in butter and dunked in creamy soup. It reminds me of snow days; sledging down hills and building snowmen with my siblings before flocking indoors to devour my mother’s homemade soup and bread.
Makes four portions.
- A glug of olive oil
- 1kg bag of carrots, peeled and chopped
- 1 large white onion, diced
- 2 ham, vegetable or chicken stock cubes dissolved in 1 litre of boiling water
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- In a large soup pan, heat up your oil on a medium heat.
- Add your onion and fry for 5 minutes until softened.
- Then, add your carrots and seasonings to the pan. Fry for another 5 minutes.
- Pour your stock over, making sure all the vegetables are covered by the liquid. Bring to the boil then reduce the heat.
- Leave the soup to cook for approximately 20 minutes, until the carrots are soft.
- Blend the soup to serve.
Makes two small loafs.
- 2 teaspoons dried yeast
- 1 teaspoon white sugar
- 290ml warm water
- 500 grams plain flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- In a bowl, mix the yeast, sugar and warm water. Leave it for ten minutes until the mixture is foamy and full of small bubbles.
- Sift the flour into a separate, large bowl. Stir in the salt and make a well in the middle.
- Pour in your water mixture and stir until a dough starts to form.
- Sprinkle your table with flour and knead your dough for 20 minutes. It will become smooth and stretchy.
- Once your dough is ready, oil two small loaf tins. Split your dough in two and place one in each. Make sure it fills the tin.
- Cover your tins with a tea towel. Leave the dough to rise for one hour in a warm place.
- Once the dough has doubled in size, preheat the oven to 200°C, 180°C fan or gas mark 6.
- Place your loaves in the oven for 20 minutes. The bread will turn golden and rise.
To make sure your bread is cooked, tap the base. If it sounds hollow, it is cooked.
This bread is delicious when served warm, so I recommend placing it in the oven while your soup is left to cook.
Feature image credit: Isla Glen/Brig