I make what I call “odds and ends soup” with whatever I have left just before my next 2 weekly shop. It’s a great way to make sure you have minimal food waste. I call the yellow neep a Swede and the white one a turnip. The ends of the bread I call crust. Love your vlogs they really inspire me to live as frugally as possible, so I won’t run in to difficulties when I get older and retire hopefully. I particularly like watching budget food shops that then show what you can make with the food you have. Would be good to hear about the charities you donate to, I think it is so amazing that you do this, but I also think you should keep a little bit of the money you earn you deserve it with all the hard work you put into these vlogs. I look forward to your future vlogs ☺️
My grandma ( a Scot) used to make soup on top of her heater. It would sit and simmer all day. Basically homemade stock, onions, and whatever veg she had on hand except for lamb stock. Then she threw in barley. Always delicious.
A dear old friend of mine used to say 'what goes into the soup is nobody's business except the cook's'. I am just looking to see what I can make without buying anything this week. I do need some bread, but that should just about do it.
Freezer soup is a favourite here. Thanks to Sue (blogger) I now keep a bag of raw vegetable ends in my freezer and this forms the base of our soup when the bag gets full. I often add some red lentils to this soup. It never tastes the same twice as the veg combo varies but is mostly root veg. As the veg are chopped gradually this also helps my arthritic fingers.
A lovely easy recipe to try in the next week or so! My home made minestrone soup used to be a regular weekend lunchtime hangover cure, back in my misspent youth! I call the crusty ends of a loaf 'The Crusts' and the yellow fleshed turnip a swede.
Your channel so different. Making no waste,and spending less, popular! Who would have thought? Hoping you continue to grow your channel and enjoy your success.
Turnip and heels, I’m Irish. You’ve really inspired me to make some soup, might even do a batch for the freezer. The only soup I don’t like is carrot and coriander, it’s the combination, I like both individually. Thanks Ali, take care. Xx
I also make " odds and ends" soups, most vegetables work, but I don't put cabbage/ broccoli type veg in, unless a standalone like cauliflower and cheese soup. I always start with sauteed onion; if I want a dark soup, I let it caramelise a bit before adding liquids. I have a stick blender, best gadget I own. Home-made soup keeping us warm on the inside, nutricious, and you know what's in it! Glad to know Luna is feeling better. Love from London xx
Over the last week I was having the wholewheat seeded loaf I’d made and a homemade spicy bean soup that I’d made in the slow cooker.. Which was:- spicy bean soup Diced brown onion sautéed in olive oil Added ginger and garlic Diced carrot Sliced Jalapeño(home grown) Smoked paprika Level teaspoon of fajita seasoning Oregano Can of chopped tomatoes Chickpeas(soaked and rinsed) Can of red Kidney beans Can of Butter beans 500ml kallo vegetable stock.. Then set to slow cook..
My Scottish auntie used to make the most wonderful lentil soup. I think she put a ham bone in it, but sadly I never got the full recipe. I still make (vegetarian) lentil soup which I love but it can’t compete with my auntie’s soup! 😢
Lovely comfort soup! We call the ends of bread the heels. Turnips are neeps for me. One of my favourite vegetables. I’m not a big fan of minestrone soup. Good to hear that Luna is feeling better. Have a great week !
Down here on the SE Kent coast we would call the ends of a the bread crusts although I think many in Scotland call that heels. Its always confusing re turnips, they are to me the smaller white mauve vegetables, the ones they call neeps in Scotland are swede. i do often make soup, mostly I blend it and really its anything left in the fridge veg wise come Monday. I like the idea of the roux and whilst hesitant might even try marvel.
Hi Ali, I am 62, attended school in Aberdeen and at age 12-13 made "20 Minute Soup". It must have been on the national syllabus. Unfortunately mine was not as successful as yours. It was the worst thing I made in two years of Food and Nutrition as it was called then. I took it home from school and none of the family could stomach it, not even my grandad who had survived the trenches in WWI. It was so slow when we tried to pour it down the sink that we said it had got its name because it took 20 minutes to go down the drain! We were a traditional home made soup Scots family and at that age I could probably have made four or five different soups at home without needing a recipe. I think the 20 min soup that I made had too much veg for the amount of liquid, resulting in unseasoned, undercooked veg in milky water, and the roux hadn't been sufficient to thicken it. Still, it didn't hold me back and I have a varied soup repertoire. The 20 Minute Soup became one of these in-jokes that all families have. As far as names go, definitely turnip or neep and agree to "a wee turnip" for the other type. Also at Halloween it was traditionally a neep lantern; our only knowledge of pumpkin in the 60s and 70s was its conversion to a coach in Cinderella. I do miss the characteristic smell of a proper neep lantern. As for the ends of a loaf, they are heels in NE Scotland. It's only a few years ago that I leaned that not everyone calls them that. It was on a TV programme and a middle aged English woman said she didn't eat the crusts of bread. I thought she was too old to be so fussy, as I was thinking of a small child saying, "I don't want to eat my crusts" and leaving the top and bottom of a slice. It was only as the conversation progressed that I realised she was referring to the heels of the loaf.
Sorry but I'm laughing at your 20 minute soup!! To be fair mine wasn't that edible either until my parents suggested adding a stock cube with some more water and bingo, everyone loved it! Yep, crusts are the top and bottom bits of bread, the end bits were 'door stoppers' or 'endy bits' in our house!
I’m also from the north east and loved the neep lantern my Dad would carve. My sister and I would take turns carrying it when we were out ‘guising’ on Halloween. Great memories and home made soups were a staple growing up. My parents used to have a bowl of homemade soup everyday when they retired x
I love the idea of grating the veggies and imagine it would be a great ways to use up the bits and bobs of veggies at the end of the week. I love all soup and eat it often.Growing up they were always called them the "heels" of the bread. I love minestrone soup if homemade.
I call most of my soups bottom of the fridge soup. I make it from all the salad and veg left in the bottom of the fridge or freezer. I love soup and have it for lunch most days at this time of year. I also sometimes have it with a toasted sandwich for a more substantial meal . I never peel veg unless the skins are very poor. I just give them a good scrub and cook with the peel on. Most of the goodness is just under the skin. We would call the end of the loaf the crust and as children we use to fight over who would get it. My late husband use to call it ends the heel of the loaf. Thank you for another great video
Hi Ali, that looks like such an easy and tasty soup. Yesterday I got another Lidl £1.50 box with, amongst many other things, 5 small onions. I might try your soup with them! Have a blessed week. ❤
Lovely soup, I usually make bottom of the fridge soup and always leave the skins on the veg too. I’m celiac so either use gf plain flour, cornflour or red lentils to thicken. Take care xx
I call the turnip a swede and the ends of the loaf the crusts. I am a big soup fan and I love minestrone. As my Mum used to say ‘it wouldn’t do if we were all the same’
We make “Fridge bottom soup” just before the next shopping trip to use up odds and ends! I do add a few cooked beans or lentils to add protein. Your turnip is my swede so what do you call the one that is white inside?
In Scotland, the orange one is called turnip (need) and the smaller white one is called swede - everywhere else it’s the opposite, I think! Personally I love neeps and hate swede. 😂
Another great video!! I love soups and often make them during the winter months - Turnberry Soup is now on my 'to do' list... after i've made another one of your delicious carrot loaf cakes!! 😋 Have a lovely weekend and thank you for such an informative, inspiring and entertaining channel. xx
I love my version of Minestrone soup and our family called the end slice ,the “cuddy” slice. Cuddy is the word for a horse and you saved those bits to give the horse and cart vendors. That was usually from a “plain” loaf, if you’re Scottish you’ll know the difference between plain and pan.😊
@@rmil4531 Oh the heels on a plain loaf were real doorsteps weren't they, good spread with jam when the loaf was new. If the loaf was older then they were good toasted, although they were often too thick for the toaster. Had to do them under the grill or with a toasting fork if you had a coal fire.
Hi Ali from a soaking wet Vancouver. A definite soup day. I love making soups from scratch, lately have been using coconut milk in roasted root vegetable soups. Ginger, garlic, roasted veg, yum. You cook like I do, measure with your eyes more than measuring tools. The soup you made looks good, I will try it soon, maybe will use coconut milk instead. And a heel of bread, is the best part and what we call it.
We call the loaf ends crusts and of course you have to eat them if you want curly hair . As you can see from my photo mine curled right off ! I like this recipe and think I'll try to include some cubed pumpkin as well. We had nothing but minestrone soup on the ship we sailed over to Australia on circa 1964 ( the old Sitmar line) - so I have had my share of minestrone and don't want any more,. Do you have a separate pumpkin soup recipe ? The one I use is virtually pureed pumpkin with a touch of curry powder - but I'm in the market for a better one !
Lovely recipe which I will try! Every Scottish family definitely has their own signature soup haha! Growing up it was my mum's lentil (which she practically made on a weekly basis with a ham hock from the butcher). As I've got older I've developed my own Yellow split pea soup which I make all the time at this time of the year.
Hi Ali, I've never been much of a soup person. Having said that, I do eat it sometimes, though never make it myself (I don't have a hob, and only a small tabletop oven - plus a microwave and now an air fryer). I don't hate Minestrone soup but I wouldn't choose it over others - hmm, I think I'm really saying that I don't actually like it! One soup I used to enjoy at work, though, was spicy parsnip, with a nice bread roll.
🤣I absolutely hate Minestrone soup. We call the end of the bread the crust, in my opinion the best part of the loaf as long as it is liberally smeared with salted butter which I also like to dunk. I am 63 and I learned how to make a good cottage pie at school and used the same recipe over the years. Along with cooking with my mum, my nana I think cooking at school taught me such a lot in the 1970s. Thank you so much for sharing your soup recipe I am going to make it tomorrow.
I make a similar cream soup: leek, onion and potato. It’s a Delia Smith recipe I’ve been making for years and it’s so comforting. My dad used to call the end of the loaf the ‘knobby’😂
Hi Ali, when I was growing up we called the endy bits of bread the 'heel'. I have to agree with you, I don't really like minestrone. However, I remember some time ago I found a recipe that I did like, but I can't find it again. I actually made some this week (using a random recipe) and we had it yesterday for dinner - but the rest has been frozen for my husband's work lunches! Perhaps when you visit the charity they would allow you an interview on camera? That would be interesting! But a report back would be great as well.
I call swede a neep or turnip. Also call small white turnip a turnip but it is used for stews. Swede for soup. Ends of a loaf are heels. Soup looks delicious. My mum used to grate carrot and neep for vegetable and rice soup whith a finely sliced leek. Tattie soup would be chopped onion, carrot, small bit of swede chopped and 2-3 potatoes halved, then thinly sliced and cooked in veg stock.
I call turnips swedes and the ends of the loaf is crusts. I also make soup but I just chop the vegetables instead of grating and then I blitz with a stick blender when it is cooked. I love minestrone soup. I just made marrow soup as I have lots of massive courgettes .
What you call turnip, I call rutabaga. Very nice in stees both for the color and the way it holds its shape. My favorite soups are splurges: shrimp bisque, Zuppa Toscana, clam chowder. I DO like minestrone.
I like minestrone soup. Homemade of course. I like to make potato leek soup. It only has leeks, potatoes, vegetable broth, celery and nutritional yeast. So easy to make and healthy. The celery and leeks are sautéed in the broth. No oil.
I'm not sure. I wonder if it would just become gloopy because it has a roux base. I'll test it later on a portion I have in the freezer and report back!
I also loathe Minestrone and all those watery soups. You've reminded me to get out my soup maker and make some pea and ham or swede, butternut squash and sweet potato soup. To eat with the crusts of course.
I make a soup similar to yours. I call it Sarah's soup because she made it at school. I use the carrots, onions and potatoes, maybe leeks, if I have them.
Hello Ali and Luna 👋, glad to hear you are both well 😀... thank you for another great recipe, I also make something similar, sweet potatoes, leeks or parsnips also work well. P.S. getting addicted to £1.5 Lidl boxes😁just love it so much😍 xxx
I’ve never made soup using flour as a thickener, ever. The vegetables will thicken the soup. The addition of a potato and just blend everything or use a masher.
Great soup, Ali and hello to lovely Luna. Your face is priceless, Ali, when Luna starts to grizzle and I know that feeling so well. Ha ha. So, Minestrone is a no for me too. Pasta feels too slimy in a soup but that may be my cooking! Crusts…..ends of bread. So hope you can make a film of the charity you are supporting. Maybe some could even make a little separate donation to help even further. 💕
You made me smile when you said minestrone. Cullen skink or something a bit strange with fish flashed through my mind. What did the poor minestrone ever do to you Ali? 😉😂 My life lesson with cooking. Just give it a go. Don't be afraid. You will get there in the end.
In 18 months I am due to retire I have a very small pension ie £16.000 and that's it so basically I'll have my pension and nothing else if I get full pension so may be get pension credit. I'm thinking I won't be able to run my car so best get use to buses and a trolley 😅. I find it interesting all your stuff because this will be me soon. Thank you.❤
That’s around the amount I’m anticipating with both my work and state pensions combined. At present I’m still working, so we only use that amount in order to get used to having less money available when the time comes, and the two of us manage very comfortably on it. We have no mortgage or debt but we do run a car. I suspect you’ll be surprised by how far you can stretch your money if you’re sensible with it.
Another great video Ali, thanks for the recipe. I'll try that one next week! At this time of year I try to make a big batch of soup once a week and freeze it in portions so I can take it to work for lunch. I'm trying to make different ones so I get a variety stocked in my freezer. Minestrone and tomato soup so far! Looking forward to seeing how you get on at the charity 😊.
I cant eat minestrone because it has pasta in it and I’m gluten sensitive. I use gluten free flour to make cheese and parsley little dumplings in my soup. Just adds a little variety and i don’t feel deprived because a proper dumpling would give me ringing in my ears and extreme fatigue. As does pizza and normal bread, its a pain but i work around it. Its only happened in the past 2 years. No idea why
I was GF for about 6 years as gluten gives me digestive pain. I was dairy free as well! It took work but I managed it. I've switched back to using organic flour and limiting it and so far it seems to be working. I found that GF products with xanthan gum and other preservatives still upset my stomach so I switched back
@ interesting. No tummy pains for me. Just fatigue like a hangover and tinitis and tingly face. I can have a bit here and there. But a wheat based meal, or a pie . No way
Mouth watering for that soup😋 We call them turnips in the North East of England too. I think calling them swedes mightn't start till further south, maybe beyond Sheffield?
What a simple but great idea. I'd love to have a go at making it. Must find something to chop/grate veg with. It's become more difficult with having arthritis in my fingers. How do you store the rest of it? Do you use soup bags for the freezer or just tupperware?
In Canada we calls turnips turnips as well. Heel for the bread ends, and I love them toasted. I love your soup recipe and will try it. Once fall comes I could eat soup everyday. Split pea and ham is a favourite. I am not a minestrone fan but I don’t hate it. I just would not order it or make it.
Happy Friday Ali and Luna! So glad to "hear" that Luna is back on her mischievous path. God bless her. I think grated beet root or yam would be lovely as well in your soup. We have what we call " bits and bobs" casseroles at our house as well. Have a blessed weekend.
To be honest I didn't have much success with GF sourdough. There are loads of great GF channels but the one I used is Fresh is Real. She has some videos on making and maintaining a GF starter. Worth trying!
I often make what I call 'veggie soup', but it differs in taste depending on what veg I have! Usually onions, potatoes, carrots and whatever else is hanging around, plus some stock/water. I also dislike minestrone soup! Thanks for the video 😊
We love soup, and we're now into soup season so I'll be bubbling up a lot of cauldrons from now on. Here in Dublin, my family always called the ends of bread, the heels. The yellow turnip was always just turnip to us, and to be honest I rarely ever see white turnip these days. Our favorite soup is veggie, I chop up as many root veg as I have, sweat it in a little oil, cover with greaseproof paper and the lid for 20 mins to release the flavours, then add stock, bring back to the boil and simmer for another 15-mins or so then whizz it until it is smooth, and just add salt and pepper - boom! Gorgeous! I never add flour, as I let the potatoes do the thickening, but I do add cornflour to Chowder, another family favorite using milk instead of cream.
I make what I call “odds and ends soup” with whatever I have left just before my next 2 weekly shop. It’s a great way to make sure you have minimal food waste. I call the yellow neep a Swede and the white one a turnip. The ends of the bread I call crust. Love your vlogs they really inspire me to live as frugally as possible, so I won’t run in to difficulties when I get older and retire hopefully. I particularly like watching budget food shops that then show what you can make with the food you have. Would be good to hear about the charities you donate to, I think it is so amazing that you do this, but I also think you should keep a little bit of the money you earn you deserve it with all the hard work you put into these vlogs. I look forward to your future vlogs ☺️
My grandma ( a Scot) used to make soup on top of her heater. It would sit and simmer all day. Basically homemade stock, onions, and whatever veg she had on hand except for lamb stock. Then she threw in barley. Always delicious.
A dear old friend of mine used to say 'what goes into the soup is nobody's business except the cook's'. I am just looking to see what I can make without buying anything this week. I do need some bread, but that should just about do it.
Freezer soup is a favourite here. Thanks to Sue (blogger) I now keep a bag of raw vegetable ends in my freezer and this forms the base of our soup when the bag gets full. I often add some red lentils to this soup. It never tastes the same twice as the veg combo varies but is mostly root veg. As the veg are chopped gradually this also helps my arthritic fingers.
Mary- excellent ideas! 😊✨
Your 20 minute soup looked really delicious! ❤
A lovely easy recipe to try in the next week or so!
My home made minestrone soup used to be a regular weekend lunchtime hangover cure, back in my misspent youth!
I call the crusty ends of a loaf 'The Crusts' and the yellow fleshed turnip a swede.
Your channel so different. Making no waste,and spending less, popular! Who would have thought? Hoping you continue to grow your channel and enjoy your success.
Thank you so much! :-)
@@aliliveswellonlessyou do not mention Council Tax! Gas Electric! Water!House Insurance
Turnip and heels, I’m Irish. You’ve really inspired me to make some soup, might even do a batch for the freezer. The only soup I don’t like is carrot and coriander, it’s the combination, I like both individually. Thanks Ali, take care. Xx
I make quite a lot of what I call ‘waste not want not soups’.
😊😊inspiring 🎉🎉thank you so much for sharing it with us.😊
Love to make soup out of anything I can find in my fridge. End bits here of bread are called heels.
I also make " odds and ends" soups, most vegetables work, but I don't put cabbage/ broccoli type veg in, unless a standalone like cauliflower and cheese soup. I always start with sauteed onion; if I want a dark soup, I let it caramelise a bit before adding liquids. I have a stick blender, best gadget I own. Home-made soup keeping us warm on the inside, nutricious, and you know what's in it!
Glad to know Luna is feeling better. Love from London xx
Over the last week I was having the wholewheat seeded loaf I’d made and a homemade spicy bean soup that I’d made in the slow cooker..
Which was:-
spicy bean soup
Diced brown onion sautéed in olive oil
Added ginger and garlic
Diced carrot
Sliced Jalapeño(home grown)
Smoked paprika
Level teaspoon of fajita seasoning
Oregano
Can of chopped tomatoes
Chickpeas(soaked and rinsed)
Can of red Kidney beans
Can of Butter beans
500ml kallo vegetable stock..
Then set to slow cook..
That sounds amazing!!
My Scottish auntie used to make the most wonderful lentil soup. I think she put a ham bone in it, but sadly I never got the full recipe. I still make (vegetarian) lentil soup which I love but it can’t compete with my auntie’s soup! 😢
Lovely comfort soup! We call the ends of bread the heels. Turnips are neeps for me. One of my favourite vegetables. I’m not a big fan of minestrone soup. Good to hear that Luna is feeling better. Have a great week !
Down here on the SE Kent coast we would call the ends of a the bread crusts although I think many in Scotland call that heels. Its always confusing re turnips, they are to me the smaller white mauve vegetables, the ones they call neeps in Scotland are swede. i do often make soup, mostly I blend it and really its anything left in the fridge veg wise come Monday. I like the idea of the roux and whilst hesitant might even try marvel.
I only use Marvel as I'm not a milk drinker/user so it means less waste for me
Hi Ali, I am 62, attended school in Aberdeen and at age 12-13 made "20 Minute Soup". It must have been on the national syllabus. Unfortunately mine was not as successful as yours. It was the worst thing I made in two years of Food and Nutrition as it was called then. I took it home from school and none of the family could stomach it, not even my grandad who had survived the trenches in WWI. It was so slow when we tried to pour it down the sink that we said it had got its name because it took 20 minutes to go down the drain! We were a traditional home made soup Scots family and at that age I could probably have made four or five different soups at home without needing a recipe. I think the 20 min soup that I made had too much veg for the amount of liquid, resulting in unseasoned, undercooked veg in milky water, and the roux hadn't been sufficient to thicken it. Still, it didn't hold me back and I have a varied soup repertoire. The 20 Minute Soup became one of these in-jokes that all families have.
As far as names go, definitely turnip or neep and agree to "a wee turnip" for the other type. Also at Halloween it was traditionally a neep lantern; our only knowledge of pumpkin in the 60s and 70s was its conversion to a coach in Cinderella. I do miss the characteristic smell of a proper neep lantern. As for the ends of a loaf, they are heels in NE Scotland. It's only a few years ago that I leaned that not everyone calls them that. It was on a TV programme and a middle aged English woman said she didn't eat the crusts of bread. I thought she was too old to be so fussy, as I was thinking of a small child saying, "I don't want to eat my crusts" and leaving the top and bottom of a slice. It was only as the conversation progressed that I realised she was referring to the heels of the loaf.
Sorry but I'm laughing at your 20 minute soup!! To be fair mine wasn't that edible either until my parents suggested adding a stock cube with some more water and bingo, everyone loved it! Yep, crusts are the top and bottom bits of bread, the end bits were 'door stoppers' or 'endy bits' in our house!
I’m also from the north east and loved the neep lantern my Dad would carve. My sister and I would take turns carrying it when we were out ‘guising’ on Halloween. Great memories and home made soups were a staple growing up. My parents used to have a bowl of homemade soup everyday when they retired x
I love the idea of grating the veggies and imagine it would be a great ways to use up the bits and bobs of veggies at the end of the week. I love all soup and eat it often.Growing up they were always called them the "heels" of the bread. I love minestrone soup if homemade.
I call most of my soups bottom of the fridge soup. I make it from all the salad and veg left in the bottom of the fridge or freezer. I love soup and have it for lunch most days at this time of year. I also sometimes have it with a toasted sandwich for a more substantial meal . I never peel veg unless the skins are very poor. I just give them a good scrub and cook with the peel on. Most of the goodness is just under the skin.
We would call the end of the loaf the crust and as children we use to fight over who would get it. My late husband use to call it ends the heel of the loaf.
Thank you for another great video
I've never grated all the veggies in my soups. I can't wait to try it with your recipe. It looks delicious 🙂
Hi Ali, that looks like such an easy and tasty soup. Yesterday I got another Lidl £1.50 box with, amongst many other things, 5 small onions. I might try your soup with them! Have a blessed week. ❤
Lovely soup, I usually make bottom of the fridge soup and always leave the skins on the veg too. I’m celiac so either use gf plain flour, cornflour or red lentils to thicken. Take care xx
I call the turnip a swede and the ends of the loaf the crusts. I am a big soup fan and I love minestrone. As my Mum used to say ‘it wouldn’t do if we were all the same’
We make “Fridge bottom soup” just before the next shopping trip to use up odds and ends! I do add a few cooked beans or lentils to add protein.
Your turnip is my swede so what do you call the one that is white inside?
A wee turnip!!! LOL!
@ 😆😆😆
In Scotland, the orange one is called turnip (need) and the smaller white one is called swede - everywhere else it’s the opposite, I think! Personally I love neeps and hate swede. 😂
…. auto correct strikes again - I meant NEEP as in ‘neeps and tatties’ otherwise know as masked turnip and potatoes mixed together - fabulous!
@@lindawhite8258I’m in Scotland from the north east and the yellow one (swede) is a neep or turnip with white one also being called a white turnip 😀
Another great video!! I love soups and often make them during the winter months - Turnberry Soup is now on my 'to do' list... after i've made another one of your delicious carrot loaf cakes!! 😋 Have a lovely weekend and thank you for such an informative, inspiring and entertaining channel. xx
I love my version of Minestrone soup and our family called the end slice ,the “cuddy” slice. Cuddy is the word for a horse and you saved those bits to give the horse and cart vendors. That was usually from a “plain” loaf, if you’re Scottish you’ll know the difference between plain and pan.😊
Ooo, not had a plain loaf for ages!!
@@rmil4531 Oh the heels on a plain loaf were real doorsteps weren't they, good spread with jam when the loaf was new. If the loaf was older then they were good toasted, although they were often too thick for the toaster. Had to do them under the grill or with a toasting fork if you had a coal fire.
We have a lot of homemade soup in fact I have it twice a week as my main meal with crusty bread because I am not a big eater. Loved the vlog Ali.❤️❤️😊
Hi Ali from a soaking wet Vancouver. A definite soup day. I love making soups from scratch, lately have been using coconut milk in roasted root vegetable soups. Ginger, garlic, roasted veg, yum. You cook like I do, measure with your eyes more than measuring tools. The soup you made looks good, I will try it soon, maybe will use coconut milk instead. And a heel of bread, is the best part and what we call it.
We call the loaf ends crusts and of course you have to eat them if you want curly hair . As you can see from my photo mine curled right off ! I like this recipe and think I'll try to include some cubed pumpkin as well. We had nothing but minestrone soup on the ship we sailed over to Australia on circa 1964 ( the old Sitmar line) - so I have had my share of minestrone and don't want any more,. Do you have a separate pumpkin soup recipe ? The one I use is virtually pureed pumpkin with a touch of curry powder - but I'm in the market for a better one !
Lovely recipe which I will try! Every Scottish family definitely has their own signature soup haha! Growing up it was my mum's lentil (which she practically made on a weekly basis with a ham hock from the butcher). As I've got older I've developed my own Yellow split pea soup which I make all the time at this time of the year.
Hi Ali, I've never been much of a soup person. Having said that, I do eat it sometimes, though never make it myself (I don't have a hob, and only a small tabletop oven - plus a microwave and now an air fryer). I don't hate Minestrone soup but I wouldn't choose it over others - hmm, I think I'm really saying that I don't actually like it! One soup I used to enjoy at work, though, was spicy parsnip, with a nice bread roll.
Love soups and cosy food!
Lovely Ali I will have a go Might add a dash of sour cream and a clove of garlic to it ❤
🤣I absolutely hate Minestrone soup. We call the end of the bread the crust, in my opinion the best part of the loaf as long as it is liberally smeared with salted butter which I also like to dunk. I am 63 and I learned how to make a good cottage pie at school and used the same recipe over the years. Along with cooking with my mum, my nana I think cooking at school taught me such a lot in the 1970s. Thank you so much for sharing your soup recipe I am going to make it tomorrow.
I make a similar cream soup: leek, onion and potato. It’s a Delia Smith recipe I’ve been making for years and it’s so comforting.
My dad used to call the end of the loaf the ‘knobby’😂
Thank you for the soup recipe, it looks delicious!
Hi Ali, when I was growing up we called the endy bits of bread the 'heel'. I have to agree with you, I don't really like minestrone. However, I remember some time ago I found a recipe that I did like, but I can't find it again. I actually made some this week (using a random recipe) and we had it yesterday for dinner - but the rest has been frozen for my husband's work lunches!
Perhaps when you visit the charity they would allow you an interview on camera? That would be interesting! But a report back would be great as well.
I call swede a neep or turnip. Also call small white turnip a turnip but it is used for stews. Swede for soup. Ends of a loaf are heels. Soup looks delicious. My mum used to grate carrot and neep for vegetable and rice soup whith a finely sliced leek. Tattie soup would be chopped onion, carrot, small bit of swede chopped and 2-3 potatoes halved, then thinly sliced and cooked in veg stock.
I call turnips swedes and the ends of the loaf is crusts. I also make soup but I just chop the vegetables instead of grating and then I blitz with a stick blender when it is cooked. I love minestrone soup. I just made marrow soup as I have lots of massive courgettes .
I learned to make this at school too but we used evaporated milk which made it very rich.
What you call turnip, I call rutabaga. Very nice in stees both for the color and the way it holds its shape. My favorite soups are splurges: shrimp bisque, Zuppa Toscana, clam chowder. I DO like minestrone.
In sunderland its a turnip and ends of bread are the crusts 😊
Cheap, looks yummy and filling, it's a win!
Thank you, looking forward to making this recipe 🍲
End of the loaf is the crust in our house def inspired to start winter soup making 😀
I wish I liked soup more than I do!
Cream of veg soup would be what I'd call it and it's similar to leek and potato that I used to make.
Can’t wait to try this recipe. Thanks
I like minestrone soup. Homemade of course.
I like to make potato leek soup. It only has leeks, potatoes, vegetable broth, celery and nutritional yeast. So easy to make and healthy. The celery and leeks are sautéed in the broth. No oil.
You have inspired me to make my own soup this morning! It is bubbling away on the hob now. Thank you 😀
I love minestrone but can’t eat pumpkin (sweet) or beet or any of the cold soups. This one you made would be wonderful! More potato soup in my mind. ❤
Ali soup looks delicious 🥣 thanks for the recipe 👍
We call the ends of the bread….backers 🍞
Hi Ali would you recommend blending the soup for anyone who prefers a smoother consistency? Xxx
I'm not sure. I wonder if it would just become gloopy because it has a roux base. I'll test it later on a portion I have in the freezer and report back!
I've tested blending it and it's fine! I'll pop a photo on the community page 🙂
Will give it a try .
Thank you 😊 „every one’s experience, is worth listening to“ yes 🙌 💯!
I also loathe Minestrone and all those watery soups. You've reminded me to get out my soup maker and make some pea and ham or swede, butternut squash and sweet potato soup. To eat with the crusts of course.
I make a soup similar to yours. I call it Sarah's soup because she made it at school. I use the carrots, onions and potatoes, maybe leeks, if I have them.
Hello Ali and Luna 👋, glad to hear you are both well 😀... thank you for another great recipe, I also make something similar, sweet potatoes, leeks or parsnips also work well. P.S. getting addicted to £1.5 Lidl boxes😁just love it so much😍 xxx
We're spreading the love for the £1.50 boxes!!
I’ve never made soup using flour as a thickener, ever. The vegetables will thicken the soup. The addition of a potato and just blend everything or use a masher.
Yep, this is the only soup where I use flour
I love Minestrone soup . 😊 I will definitely be making your Turnberry soup. Loving your videos.
End of the loaf we call crusts and we adore minestrone soup, homemade of course. But great idea about grating the veg to shorten cooking time.
Great soup, Ali and hello to lovely Luna. Your face is priceless, Ali, when Luna starts to grizzle and I know that feeling so well. Ha ha. So, Minestrone is a no for me too. Pasta feels too slimy in a soup but that may be my cooking! Crusts…..ends of bread. So hope you can make a film of the charity you are supporting. Maybe some could even make a little separate donation to help even further. 💕
Soup looks delicious,can I just ask if Scottish people call swede turnip what do they call turnip as in the small white/ purple vegetable?
Wee turnips!! LOL!!!
@@aliliveswellonlessBrilliant 😂
You made me smile when you said minestrone. Cullen skink or something a bit strange with fish flashed through my mind. What did the poor minestrone ever do to you Ali? 😉😂 My life lesson with cooking. Just give it a go. Don't be afraid. You will get there in the end.
Endie bits sounds funny😀we call them crusts here in Australia
I am going to try that soup.
In 18 months I am due to retire I have a very small pension ie £16.000 and that's it so basically I'll have my pension and nothing else if I get full pension so may be get pension credit. I'm thinking I won't be able to run my car so best get use to buses and a trolley 😅. I find it interesting all your stuff because this will be me soon. Thank you.❤
That’s around the amount I’m anticipating with both my work and state pensions combined. At present I’m still working, so we only use that amount in order to get used to having less money available when the time comes, and the two of us manage very comfortably on it. We have no mortgage or debt but we do run a car. I suspect you’ll be surprised by how far you can stretch your money if you’re sensible with it.
Hi Alli, love the recipe thank you! How does the soup keep, do you freeze it? ❤
It does freeze but doesn't look great when it defrosts! Lots of stirring brings it back to a soupy consistency :-)
Another great video Ali, thanks for the recipe. I'll try that one next week! At this time of year I try to make a big batch of soup once a week and freeze it in portions so I can take it to work for lunch. I'm trying to make different ones so I get a variety stocked in my freezer. Minestrone and tomato soup so far! Looking forward to seeing how you get on at the charity 😊.
I cant eat minestrone because it has pasta in it and I’m gluten sensitive. I use gluten free flour to make cheese and parsley little dumplings in my soup. Just adds a little variety and i don’t feel deprived because a proper dumpling would give me ringing in my ears and extreme fatigue. As does pizza and normal bread, its a pain but i work around it. Its only happened in the past 2 years. No idea why
I was GF for about 6 years as gluten gives me digestive pain. I was dairy free as well! It took work but I managed it. I've switched back to using organic flour and limiting it and so far it seems to be working. I found that GF products with xanthan gum and other preservatives still upset my stomach so I switched back
@ interesting. No tummy pains for me. Just fatigue like a hangover and tinitis and tingly face. I can have a bit here and there. But a wheat based meal, or a pie . No way
Mouth watering for that soup😋 We call them turnips in the North East of England too. I think calling them swedes mightn't start till further south, maybe beyond Sheffield?
Luna sounds in high spirits today 🐶🧀🥕
That's how I know she's back to normal!! :-)
We call them swede in Bedfordshire. Thank you so much Ali for going to the trouble of making these most enjoyable and informative videos.
What a simple but great idea. I'd love to have a go at making it. Must find something to chop/grate veg with. It's become more difficult with having arthritis in my fingers. How do you store the rest of it? Do you use soup bags for the freezer or just tupperware?
I have the plastic soup mugs that freeze plus some tupperware tubs
Just buy a stick blender. Roughly chop the veggies and when soup is ready blitz it in the saucepan.
In Canada we calls turnips turnips as well. Heel for the bread ends, and I love them toasted. I love your soup recipe and will try it. Once fall comes I could eat soup everyday. Split pea and ham is a favourite. I am not a minestrone fan but I don’t hate it. I just would not order it or make it.
Thank you for sharing this...soup is always a welcome treat on winter days! Ali just a question. What spices did you use in it? Just salt and pepper?
No spice, just the stock powder or you can use a cube. No salt or pepper needed unless you want :-)
Most of my soup recipes are ‘end of the month what needs to be used up’ recipes - all yummy but sadly never repeatable 😂
Love my soup making machine, chop my veg, add stock, turn it on and 19 mins later i have 6 portions of soup.
Happy Friday Ali and Luna! So glad to "hear" that Luna is back on her mischievous path. God bless her. I think grated beet root or yam would be lovely as well in your soup. We have what we call " bits and bobs" casseroles at our house as well. Have a blessed weekend.
Do you have a good recipe for GF sourdough bread, which you can recommend? I think you mentioned GF in some video a while ago… 😊
To be honest I didn't have much success with GF sourdough. There are loads of great GF channels but the one I used is Fresh is Real. She has some videos on making and maintaining a GF starter. Worth trying!
Thanks, I will look in to that! 😃
Have you come across Becky Excell, she is the queen of gluten free, you can google a recipe or she has written several gluten free cookery books.
@@angelapitkin7097 good tip 👍🏻 😄
Your soup looks lovely and I'm going to try it. Have you thought about putting out a cook book maybe for next Christmas.
I often make what I call 'veggie soup', but it differs in taste depending on what veg I have! Usually onions, potatoes, carrots and whatever else is hanging around, plus some stock/water.
I also dislike minestrone soup!
Thanks for the video 😊
Oops meant to say we call them heels in Fife.
Crusts of bread 👍
The end slice of bread is the nobby.
We love soup, and we're now into soup season so I'll be bubbling up a lot of cauldrons from now on. Here in Dublin, my family always called the ends of bread, the heels. The yellow turnip was always just turnip to us, and to be honest I rarely ever see white turnip these days. Our favorite soup is veggie, I chop up as many root veg as I have, sweat it in a little oil, cover with greaseproof paper and the lid for 20 mins to release the flavours, then add stock, bring back to the boil and simmer for another 15-mins or so then whizz it until it is smooth, and just add salt and pepper - boom! Gorgeous! I never add flour, as I let the potatoes do the thickening, but I do add cornflour to Chowder, another family favorite using milk instead of cream.
Thank you Ali it looked lovely I did have a soup mixer but the soup never tasted like when you do it on the stove top x
That's interesting to know
I make soupy stew and that can contain anything!
We called the endy bits outsiders or “ooties”.
I love that it’s now soup season, will try that recipe .
We call it the crust
Turnip North East england.. End of bread is crusts...
Turnip and ootsider
Mixed vegetable ... (!)