Year 5 Home Learning 16/11/18

To support our super soup making DT project we would like to gather your knowledge and opinions…

What kinds of soup have you tried or even made before? 

What are your preferred flavours? 

What flavours do you think would appeal to other people if we are to market it effectively?

Then, we would like you to carry out some research into soup recipes – online, in newspapers and magazines or in cook books that you might have at home – and find one that you like the sound of. What do any of the recipes you have found have in common in terms of the ingredients or the methods? 

Please leave your findings in the comments below.

3 thoughts on “Year 5 Home Learning 16/11/18”

  1. I have tried and made beef goulash soup before.
    My preferred flavours are tomatoes, paprika, and beef.
    I think beef, tomatoes ,and paprika would appeal to other people.
    The ingredients are: 1 tbsp. rapeseed oil, 1 large onion, halved and sliced,1 garlic cloves, sliced ,200g extra lean stewing beef, finely diced,1 tsp caraway seeds ,2 tsp smoked paprika,400g can chopped tomatoes, 600ml beef stock , 1 medium sweet potato, peeled and diced,1 green pepper, deseeded and diced . Supercharged topping : 150g pot natural bio yogurt , good handful parsley, chopped.
    1. Heat the oil in a large pan, add the onion and garlic, and fry for 5 minutes until starting to colour. Stir in the beef , increase the heat and fry, stirring, to brown it.
    2. Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 minutes.
    3. Stir in the sweet potato and the green pepper, cover and cook for 20 minutes more or until tender. Allow to cool a little , then serve topped with yogurt and parsley (if the soup is too hot, it kill the beneficial bacteria in the yoghurt).

  2. The soup that is made most frequently in our house is classic minestrone soup with luscious cherry tomatoes and shreds of pasta. I thoroughly enjoy this recipe because the tomato leaves a creamy, tangy taste on the tongue and the pasta is cooked to perfection and enjoyably chewy. These aspects are my favorite flavours, as they complement each other beautifully. One of my least favorite flavours is pea soup. I tried it, and the texture was too high in viscosity and far too gloopy for my liking. I don’t think it would appeal to everyone, however, if you used persuasive techniques, you could attract some people to buy it even if they don’t like it. I found a cookery book which contained some recipes I took a shine to almost immediately. One of the said flavours I admired was a homemade chicken soup, which used juicy, tender chicken breast and fresh vegetables. I found the photographs irresistible and mouthwatering, and I think that could be a key point in marketing the soup effectively.

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