I eat a lot of soup. It is handy and quick as well as being fairly nutritious. I make a lot of my own using scraps of vegs leftover in the fridge,sometimes adding a little cream for some indulgence. I do also love trying out brands that I find in the supermarket. I will normally have a tin or tub of soup at home all the time, on hand for those lunch emergencies, I also take them to work a lot of the time as it is easy. I ALWAYS ALWAYS have bread with my soup, it seems to make it more of a meal adding some carbs spread thickly with butter. I love to make my own bread, making soda bread at least weekly and experimenting with other types of breads probably once a month.

When Cully & Sully got in touch asking if I would like to try their soups and create a bread recipe to accompany it I was immediately on board. I must admit that Cully & Sully are a new brand to me so I was very excited to try their products and learn more about the brand and I have not been disappointed. My favourite soup out of the selection I was sent was either the Tomato and Basil or the Pea and Minty as both were so fresh and full of flavour.

Tomato & Basil

Pea & Mint


Cully & Sully love food. Growing up in Ireland’s foodie capital, Cork, they ate a lot of good food, Cully (the cook) knows that for good food you need great ingredients.

They also love business (well Sully does!!). The business of making good, honest and tasty food is what Cully & Sully do best!

As well as soups, they sell a range of pies, broths and hot pots. I want to try them all!

The bread I made to accompany my soup is a variation on the soda bread I make each week. I thought it would be good to share a basic recipe that can be both prepared and served within an hour. Along with a delicious  Cully & Sully soup which is heated in a few minutes but as filling and nutritious as a home cooked meal. Perfect for the busy, on the go life style that we all seem to be living.

Soda bread is such an adaptable recipe as well as being incredibly budget friendly. You can add anything you like to it in terms of dry ingredients such as herbs and spices, the options are endless. I have even made sweet versions with chocolate chips and fruit. I always have the basic ingredients for soda bread in my cupboard ( I imagine most of you do too ) and you can easily make your own buttermilk by adding 2 teaspoons of lemon juice to whole or semi skimmed milk and leaving to stand for 10 minutes.

Today’s loaf was livened up with fresh rosemary and finished with a generous sprinkling of mature cheddar in the last 10 minutes of cooking. It was absolutely delicious served with the tomato soup and reminded me of cheese toasties dipped in tomato soup during my childhood.

I cook my soda bread in a cocotte/cast iron dish with a lid for half the cooking time and the lid removed for the final part. You can however cook soda bread in any type of loaf tin or small baking dish that you have without a lid, the shape really doesn’t matter.

Rosemary & Cheddar Soda Bread

You will need:

400g Self Raising Flour

275g Buttermilk ( make as per my tip above )

1.5tsp Bicarbonate Of Soda

1.5 tbsp of fresh, finely diced rosemary

50g of finely grated cheddar

Preheat your oven to 180c. Prepare your baking dish, it is a sticky dough so I recommend lining with parchment/baking paper.

Mix your flour, bicarb and herbs in a bowl until thoroughly combined. Make a well in the centre of your mixture and add your buttermilk, don’t add it all at once go slowly and mix until you form a slightly sticky dough – you may not need the whole 275ml of liquid.


Tip dough onto a floured surface and knead very lightly until you get a rounded dough. Place carefully onto your parchment and score a cross into the dough, go quite deep when scoring but don’t cut all the way through.

Sprinkle with flour and bake for 25 minutes before sprinkling over the cheddar and cooking a further 10-15 minutes. It is cooked when it looks golden brown and the bottom sounds hollow when tapped.


Serve with proper butter and a delicious soup to dunk into. Soda bread is best eaten on the day it’s made but it makes excellent toast the day after.

  • This post is in collaboration with Cully & Sully and I have been compensated for this recipe creation.


Author munchiesandmunchkins
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