Posted in Home Cooking

In Which We Have a Chunky Soup for a Stormy Day…


The rain in this part of the world has been falling in sheets for nearly 24 hours now due to the onslaught of Typhoin Maring. The wind has been blowing cold and hard, classes on all levels have been suspended, work called off in both government agencies and private firms, and floods have risen to alarming heights in many parts of the Greater Manila Area.

Since I ended up housebound, I decided to fix a good, hot, satisfying soup for lunch today.  It’s pretty much another one of my “grab whatever’s on hand and toss them into the pot” recipes, but it is amazingly delicious and is just the sort of thing you want to eat when the weather’s dreadfully cold or if you’re under the weather.

There a bit of meat, plenty of veg, and the broth is good and savory.  Just have a steaming hot bowl and you will certainly feel much better.

One steaming hot bowl of goodness
One steaming hot bowl of goodness

Stormcloud Soup

  • 1 tablespoon butter
  • 1 tablespoon cooking oil or (better yet) rendered bacon fat
  • 1 small tin asparagus spears, drained, liquid reserved, and the spears diced up
  • 1 cup finely shredded cabbage
  • 1 medium carrot, peeled and diced
  • 1/2 cup smoked turkey or leftover roast chicken, diced
  • 1/4 cup ham or bacon, diced
  • asparagus liquid + enough chicken or vegetable stock to make 1.25L liquid
  • 1 medium red onion, minced
  • 4 cloves garlic, minced
  • 1 cup dry macaroni
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped fresh parsley
  • salt and pepper
  • 1/4 cup milk

Place a heavy-bottomed saucepan over medium heat.  Once your pan is hot, add the butter and oil.  Add the onions as soon as the fats start to bubble up and cook until softened.  Add the garlic and cook until browned.  Throw in the herbs and cook until fragrant.  Add the carrots and cook for a couple minutes before adding the cabbage and the meats.  Cook for two minutes more, then add the asparagus and pour in the broth and asparagus liquid; bring to a rolling boil.

Add the macaroni and cook for five minutes whilst constantly stirring.  Lower the heat and keep the soup at a simmer.  Cover and leave to cook for another five minutes or until the macaroni is cooked.  Add the milk and season with salt and pepper to your taste.  Ladle into bowls and serve immediately.

Serves 6.


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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