Winter has set in, and so has the need for soup and warming comfort food. Campbell’s Condensed Soup has partnered with renowned Michelin-starred chef Gary Rhodes to develop the Campbell’s Capsule Cupboard.So I set about making my dish. I chose the low fat chicken soup, and some potatoes, onions, sausage and some strange orange coloured sweetcorn as I did not have any of the more conventional yellow stuff.
Rather like a woman’s capsule wardrobe, where a variety of outfits are created from a few classic items of clothing, the Campbell’s Capsule Cupboard enables dozens of recipes to be made using a tin of Campbell’s Condensed Soup and a variety of the 12 store-cupboard essentials listed below:
- Kidney beans
We would like to invite you to take up the Campbell’s Challenge too - to come up with your own delicious recipes using the same store-cupboard ingredients above, plus any one of the Campbell’s Condensed Soup range, which comprises:
- Cream of Tomato
- Cream of Mushroom
- Cream of Chicken
- Cream of Celery
- Low Fat Chicken
- Low Fat Mushroom
wash, slice and par boil enough potatoes
peel and slice 2 medium onions, you can fry off if prefered but I like a crunch to my onion.
slice a smoked pork sausages
Layer into a baking tin.
Mix soup with 1/2 tin water and pour over your layered ingredients.
bake in oven for approx 20 mins at 180oC until soup heated through and onions softened slightly. You could add grated cheese to the top 5 mins from the end of cooking time, although I did not bother.
|the finished product|
This makes for a quick, fairly easy meal to make that is hot, filling and healthy after a hard day out in this cold wet weather.
You could even boil extra potatoes the day before so all you have to do the day you want it is reheat.
Disclosure I was sent two tins of soup to make up my own recipe with.