It’s definitely winter, with the ugg boots on, cup of tea in hand, and the stove or crockpot simmering away most afternoons, filled with the promise of a hot, hearty dinner to fill your cold belly and nudge you towards the comfort of your doona and an early bedtime.
So, my first thoughts when I received this game stock to try (yup, it has kangaroo and venison in it) was a large hot pot of soup, particularly as the air was so damn cold and we are all snuffling away with some sot of ‘flu.
It was a weekday afternoon when I decided to make it, and I couldn’t face either of the local shopping complexes – the carparks at both Glendale and Warners Bay are HELL at school pickup time until close to six – so the IGa up the road it was. All local IGAs have their good and their bad, but ours is pretty good with its range of fresh veges and meat.
The also stock these cool herb scissors!
I got the soup pack, a cheap cut of meat, and some garlic bread to serve it with.
I really like the basic vegetable peelers. I’ve used the bigger ones, but I’m either not coordinated enough and keep peeling myself, or I find them really hard to use of small veges (like the tiny parsnip in the soup pack – not impressed!)
I ended up cooking the soup on this plug-in induction plate, because, even though I had it down to “1”, the stove was way too hot and was no conducive to simmering the soup for 3-4 hours!
And the verdict on the stock? Lotsa rich flavours that were something special compared to normal chicken bone broths. Not salty, so we could add salt to taste unlike many stocks where you just WISH they were a little more diluted.
Something warm and simple, not to heavy, for a Sunday night.
I had a soup pack from last week’s shop and added a few things – bacon, a leek, garlic, butter, chicken stock, thyme + Italian herbs, green beans and butter beans. (skipped the cauliflower in the picture cos it wasn’t too happy).
Sauteed the onion and leek in some butter, then added the bacon and garlic to make the pot and the kitchen smell awesome.
Once these were soft, added the hard veges (everything but the beans), a couple litres of water, 4 stock cubes, some thyme and other herbs, and let boil away til the potato was soft.
Added the beans for a final boil, then decided it needed pasta.
Okay, I admit, I got a little excited that I got to write a post for La Zuppa. I LOVE their soups – they’re awesome, stash in the drawer, gluten free (with some of them vegan) ready to heat up at work lunches. When I get back to work, I’m sure I’ll stock up again!
La Zuppa’s What’s Your Flavour? competition is calling on soup lovers throughout Australia to submit an original soup flavour they would like to see become part of the La Zuppa range. All you have to WIN a trip to ITALY (!!!!!), or weekly cash prizes is enter via their Facebook comp page with the flavour you would like to see in the next La Zuppa range.
I’d been procrastinating on entering this, but finally decided that I’d like to see them put together a sweet potato, rice, carrot and coriander soup, with a twist of lemon. You can head over to the Facebook Page and either vote for me or enter your own awesome recipe!
WIN a La Zuppa Pack and $50 Coles Gift Voucher with littlelioness.net
(Australian Residents only)
Want to WIN a La Zuppa Pack to try and a $50 Coles gift voucher?
Simply comment on this post with what new flavour combination you’d love to see La Zuppa come out with. Then confirm in the Rafflecopter to confirm your entry. For a second and third entry, like La Zupa and Littlelioness.net on Facebook via the Rafflecopter! yay!
Australian addresses only. Closes August 1 2012. Mwah!