Now winter is fast approaching, I’ve been cooking a lot more warm, hearty soups. But, it doesn’t matter how delicious the pumpkin soup or minestrone, eating it 3 days in a row is no fun. After a few weeks of this though, my freezer is stocked with a good variety of hearty winter meals. Problem is, I’d rather not have to wait to build up the selection. The solution? Soup Swap Sunday!
Today I invited 4 friends over (also twenty-something working professionals often cooking for one) with the instruction to bring 4 freezer containers each filled with a delicious soup. Post swap, we would each walk away with 4 different soups to stock our freezer with for the wintery week ahead. On the menu:
I love this idea – not only do you get to try a new dish and potentially add a new soup to your winter repertoire, but you can whip out a delicious, wholesome and ready-made meal mid week (no Lean Cuisine or two minute noodles here). There’s something about eating a meal that you haven’t prepared yourself too – there’s a certain mystery and indulgence to it that I appreciate even more now I live too far away from Mum to get leftovers and freezer meals.
Oh, I also tried a new (and rather adventurous) cake recipe on my guests – Spiced Parsnip & Chocolate Chunk Cake.
The cumin and cinnamon packed a punch and the parsnip and almond meal made it very moist – I’d suggest at least another 30 – 40 minutes in the oven than the recipe though.