Squeeze & stir

There is a certain chill in the air this week and thoughts move towards the impending autumn and winter.  Soup is a great warmer on a autumn or winter backpack, but the dehydrated versions are usually not that good and I find them rather watery. Ainsley Harriott’s soups are quite tasty, but none are the same as tinned or homemade. Hauling tins of soup around the hills is hardly lightweight backpacking.  So I was interested when Mary  came home with a new Heinz product – Squeeze & Stir soups in handy 75g sachets. (She always looks after me!)

These are concentrated pastes, that you add boiling water to. Rather like Campbell’s condensed soups without the can!  I tried the Cream of Tomato and it was pretty good, slightly sweeter than the canned version but a hell of a lot better than packet soup.  There are four varieties to choose from, details are here   Each sachet costs 56 pence.

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17 Responses to Squeeze & stir

  1. backpackingbongos says:

    Funnily enough my partner came home with the tomato one too! I found it a little sweet but still better than cup a soups. Would be nice if they did it in mushroom ,would be good to add that to pasta on the hill.

  2. Greg says:

    Looks good, I’ll look out for them.

  3. swanscot says:

    Oh, I must look for these – I don’t have a partner who shops for me* 😉 – so will browse the packet soup aisle in the supermarket on my nest shopping trip.

    *OK, I lied as sometimes my DH does the shopping!

  4. Just got to try these! Three out of four are gluten free – as I’m coeliac this is a real bonus. Cheers Mark.

  5. terrybnd says:

    I had a couple of them Mark at the Monsal meet, mate. They’re really tasty 🙂

  6. alan.sloman says:

    You *do* get a little tired after a few weeks of cuppa soups – Thanks for this Mark – I shall hunt them out.. With a little flour and water and some cheese,, in-tent pizza a distinct possibility.

  7. alan.sloman says:

    Have you not entered the portals of the TARDIS that is a Stephenson’s Warmlite? I could get the bread oven in there and set up cake shop as well for all the rest of the hungry campers…

    You make the flat dough and cook it in strips in your pan, turning occasionally. Rub well with garlic cloves, drizzle with olive oil and add the toppings, (That sauce, cheeses, olives, anchovy fillets and basil) Reheat in the pan
    Repeat until you are completely stuffed and happy.
    Add glasses of red wine for complete satisfaction,

    • Sounds like you really have this camping lark sorted 🙂 I didn’t know you had a Warmlite ? I bet that is an excellent tent in a storm. Do you have the 2 skin one ?
      I miss the old style website – it is just not the same now – if you know what I mean 🙂

  8. alan.sloman says:

    Wanda (my Warmlite 2CLD) and I go back a while now. She was my faithful companion on my LEJOG in 2007 and his been with me ever since. She is double sealed skinned between her poles and her end cones are single skin.

    She is beautiful and i adore her….. Sigh…
    You can spot Wanda parked alongside Martin Rye’s Laser HERE
    Yes – it does appear that their website is a little more clothed these days… It was the good old Agfa slidefilm colourcasts that were really appealing..

  9. surfnslide says:

    Having been through about 20 different backpacking food “phases” this one sounds like a winner. I engaged in a fun little discussion with John over at Scottish Mountains about backpacking meals gone by:


    Anchovy Carbonara – trust me!

  10. Bernie says:

    Ainsley Harriott’s Cous Cous sachets are quite good backpacking food. Just add a cup of boiling water and leave for 5 minutes. So you don’t need to waste much fuel cooking. Reasonably tasty, although not overly filling.

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