Soup and bread

By Dixie Elliott

For those cold winter evenings there's nothing quite like a warm bowl of soup and home-baked bread, writes MiNDFOOD food editor Dixie Elliott.

It’s cold, windy and raining outside. The best place to be is inside where it’s warm and toasty. And what better place to be than in the kitchen.

Winter is the season of slow food. Slow cooked casseroles and large pots of thick soup.

The supermarkets and delis are full of smoked ham hocks, bacon bones and all the wonderful root and winter vegetables like carrots, parsnips, swede, turnips, pumpkins, celeriac, broccoli and cauliflower, perfect for casseroles and soups.

I have always made large pots of soup in the winter – some to eat now and the rest to put into containers for the freezer.

My family love soup and it is so easy for them to heat up when they get home from university or work.

While your soup or casserole is cooking why not make some homemade bread?

It’s so therapeutic kneading bread and that smell of yeast wafting through the house is divine.

People seem a little apprehensive about making bread but it’s easy. More and more cooks and chefs are coming up with new quick methods of making bread.

If you don’t have any books on bread-making, check out your local library. While you’re there pick up a good thriller or novel to read while your bread is proving.

Good luck with your bread. Enjoy!


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