Post-Swim Soup Recipes

Great North Swim has teamed up with Arla to support swimmers through the greatest swim of their lives. As the official title partner to the UK’s biggest open-water swimming event, Arla has all the inspiration and encouragement you need to fuel your swim in the best possible way – with delicious dairy. 

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We think soup is soup-er here at Great North Swim - it’s quick, easy, nutritious *and* it’s the perfect way to warm up post-swim. What’s not to like? But instead of opening a can, how about making your own? There are fewer additives and other nasties - and if you batch-cook, it can end up cheaper too. 

Get ready to ditch the tin opener: once your tastebuds experience the recipes below, you’ll never look back!

Arla Cravendale Thick ‘n’ Rich Bacon and Potato Chowder
You’ll need:
75g butter
200g streaky bacon (cut into little chunks)
1 diced white onion
3 crushed garlic cloves
1 chopped celery stick
30g plain flour
1 litre chicken stock
450g potatoes (Maris Piper are best), cubed
4 corn on the cob, kernels removed
2 bay leaves
1 tsp smoked paprika
250ml Arla Cravendale semi-skimmed milk
2 tbsp honey

Instructions: 

1. Melt the butter in a deep pan then fry the bacon, onion garlic and celery for around 10 mins. Don’t let the heat go too high and keep stirring. 
2. Add the flour and stir. Then, pour in the stock slowly and carefully, stirring all the time. 
3. Once the stock is all added, bring the mixture to a boil. Then add your potatoes, corn kernels and the bay leaves. Reduce the heat so that the mixture can simmer. Continue simmering for 25 minutes. 
4. Once the potatoes have gone soft, pick them out with a fork. Whizz them with a food processor or in a mixer before adding them back to the pan. Keep the heat low. 
5. Sprinkle in the paprika, pour in Arla Cravendale milk and add the honey. Stir well. Taste before seasoning. Serve in bowls with a hunk of crusty bread, and maybe even a sprinkle of cheese and spring onion or chives. 
    

Arla Cravendale Delicious Green Power Soup
You’ll need:
50g butter
1 white onion (chopped)
1 celery stick (chopped)
1 leek (chopped) 
1 medium potato (diced)
1 broccoli (the whole thing, stalk and top-chopped)
1 litre chicken stock
250ml Arla Cravendale milk
Parmesan cheese rind 

For the croutons:
400g stale bread (cubed)
2 tbsp olive olive
Salt
Pepper

Instructions:

1. For the croutons: Heat your oven to 180C. Mix all the ingredients on a large baking tray, taking care to make sure everything is evenly spread. 
2. Bake for 15 minutes, remove from the oven and shake/toss. 
3. Return to the oven for another 15 minutes once golden. 

1. For the soup: Heat the butter in a pan (you’ll need a big one!) Add the onion and stir until soft, adding a little splash of water if necessary. Then, add another scrap of butter, plus the celery and leek. Cover and leave on a low heat for five minutes. 
2. Add the potato. Then cover again and leave for another five minutes. 
3. Remove the lid and add the stock. Mix in the broccoli (just the stalk at this stage, not the top). Leave to cook on a medium heat for 10-15 minutes. 
4. Once the veggies have softened, remove the lid, add the rest of the broccoli and the Parmesan rind. Leave on a medium heat for 5 minutes. 
5. Keeping the heat low-medium to avoid curdling, add the milk. Pop everything into a food processor (except the Parmesan rind) and blast until smooth. 
6. Serve immediately in bowls with a dollop of cream or yoghurt and the croutons you made earlier. Delicious.
    

If you're looking for a delicious post-swim feast, Click here to view two filling post-swim recipes.