Tag Archives: Steerage

Soup 15 – Titanic Vegetable Soup – 3rd Class

"Smell soup can ya? Bleedin' Christ! Deliciousness, right ahead!"

To commemorate 100 years since the sinking of HMS Titanic, I’ve decided to do, not one, not two but THREE Titanic soups as a series. I have it on good authority (found through googling) that these three soups were what the three different classes were served on that fateful voyage. For those of you who don’t know the story of Titanic (what were you doing in 1997!?) Then here is a short recap.

3rd class is where our beloved Jack Dawson resides, spittin’ n stealin’ on the ship along with Fabrizio the Italian and Tommy the Irish stereotypes. Jack wins his ticket on to Titanic after playing a lucky game of cards with a blonde swede called Sven hmmm. It’s also where the dogs go to poop and where Rose goes to pretend to kill herself. By day they smoke roll ups and by night they have raucous Irish jig parties where people stand on their tippy toes for kicks.

So on to the soup…here’s a picture of what mine looked like on completion:

Titanic Veg Soup - it's gonna go down a treat!

For a third class soup this was truly a delight. Packed with goodness it felt like it was making me healthier with every mouthful. I would recommend it for anyone who is recovering from a cold or flu and it was genuinely tasty which was a nice surprise as I was expecting some kind of brothy gruel really. Here’s the recipe:


2 Tbsp butter
1 onion, diced finely
1 potato, sliced
3 big carrots
4 sticks of sliced celery
5 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
6 mugs of chicken or vegetable stock
1 tin of sweetcorn
1 tin of white kidney beans, drained
1 small pack of fresh asparagus tips
A big bag of baby spinach


1) Melt butter in large pot over medium heat.
2) Stir in next eight ingredients.
3) Cover and cook with frequent stirring until onion is soft, about 10 minutes.
4) Add stock and bring to a boil. Reduce heat and simmer for 15-20 minutes.
5) Stir in corn, beans, asparagus and Swiss chard. Cook for five minutes.
6) Add salt and pepper to taste.

Rose have the bleedin' time of her LIFE down in steerage.

I really enjoyed the first of my three Titanic themed soups, and am looking forward to going up the classes!

Cost: 4 pound signs out of 10
Tastiness: 6 tongues out of 10
Complexity: 3 Labyrnths out of 10
Overall: 7 Ladles out of 10

In the next post i’ll be doing the 2nd class and crew soup. Stay tuned!

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