The Rule of Soup By John Barker

‘Soup and sandwich combos’ haunt the menus of cafes across our country. A dated tradition which may never set your world on fire but will also never fail to set our hearts aglow in a warm, comforting way, just like a log fire in winter. Speaking of, all of a sudden ‘tis the season and we would quite happily welcome such a bowl of goodness.So rather than a recipe, this snippet serves more so like a rule; the rule of soup. A simple formula to never forget so that you’ll always find a use for your left-over vegetables whilst always keeping you topped up on all the benefits vegetables can bring to your diet.So right now, put out your hand, and use your fingers to visualize the next stage.-The five-part rule: one part onion, one part potato and three parts whatever the hell flavour you want your soup to be. Easy as that.So, let’s take carrot for example.-Roughly chop an onion. Sweat it off in a pot with a little olive oil.-Once it has broken down and softened, slice up your potato and add it into the pot. At this point you may need another splash of oil. Allow it to colour a little (this is all flavour).-Then simply peel your carrots, chop them up and pop them into the pot too. Give them 5 or 10 minutes to fry in the oil (again, flavour), before adding in just enough boiling water or stock to cover the contents.-Once added, bring everything to a boil and continue to cook until all the vegetables are soft and easily pierced with a knife (20-30 minutes).-At that point you’re ready. Blitz it all up in a food processor, or with a stick blender, or get creative - you’re a student after all.-All that’s left to do then is to season: that’s adding salt and pepper to suit your own taste, or any other herbs, nuts or seeds. It is now that you can change your carrot soup to carrot and walnut, or carrot and sesame or whatever funky combinations you may desire.It’s all that simple. There are no specific quantities of how much to put in above, and intentionally so. It’s about confidence and personal taste. Add the amount of stock that you like, it simply changes the consistency: thin soup or thick soup. Use one onion or use a whole bag of onions and match the other ingredients accordingly. Soup freezes well once there’s no dairy, and will also keep well in your fridge to keep you going for days. Not only that, but if you are on the phone to your mum and you tell her that you’re making soup, she will be so reassured that you’re doing just fine out there on your own.So, as you look out at the bare trees and constant rainfall, grab your blanket and your bowl and cosy up for the evening. It’s assignment season: you deserve it