Soup is as old as the hills. Throwing whatever ingredients came to hand into a pot and boiling them up made for a cheap and nutritious meal. Nothing went to waste from bones to vegetable peelings – a genuine case of a little going a long way. Broth, soup or gruel was known as peasant food with every country or culture having its own signature soup – Italian Minestrone, Spanish Gazpacho, Russian Borscht, Middle Eastern Harira, Japanese Miso Soup, Indian Mulligatawny.
And so it is in lockdown that soup really comes into its own. It is cheap to make, is filling and nutritious, you can use whatever you have to hand and the variations are endless. Those peasants knew what they were doing.