The newly-elected Speaker of the House of Commons–Sir Lindsay Hoyle–has revealed that he’s recently been diagnosed with Type 1 Diabetes.
Photo by Jessica Taylor
He had been losing weight at what his wife thought was an alarming rate. She persuaded him to see his doctor–who sent him to A&E.
I’m going to cope with it. I’m going to manage it. I’m going to get through this. The fact is I feel really well. We know what it is – that’s the good news – and of course, I have got to get over it and get on with my job.
The House of Commons elected me to be the Speaker and there’s nothing that’s going to stop me from doing that.”
Theresa May made a similar announcement some years ago– a courageous step for a person with such a prominent profile.
I’d read somewhere that she enjoyed cooking, so I sent her my book Mediterranean Cooking for Diabetics and received a gracious reply in a 10 Downing Street envelope:
I plan to do the same for The Speaker.
In the meantime, Sir Lindsay, here is a warming winter vegetable soup that features in my new (fourth!) cookbook, to be published in the UK on June 4th, 2020– and available for pre-order now on Amazon.
Vegetable soup
Simply that—a soup with vegetables
1 medium onion—in small dice
1 leek—finely sliced
3 garlic cloves—pulped
1 carrot—in small dice
1 stick celery
2 tbs olive oil
1 fennel bulb– bite size dice
2 carrots– chopped to bite-size
2 sticks celery–bite-size dice
1 medium turnip–bite-size dice
8oz butternut squash–bite-size dice
1 tin/can tomatoes broken up with its juice
s&p
a bouquet of bay leaf, sprigs parsley and thyme
2 pints stock (I use organic vegetable stock cubes.)
- Heat the oil in a large saucepan and add the smaller diced vegetables.
- Turn over in the oil and cook gently until tender.
- This is the taste “engine” of the soup that will slowly deepen its flavours.
- Add the larger dice vegetables and turn them in.
- Add the tomatoes and turn them in.
- Lay in the herb bouquet and add the stock and lightly season with salt and pepper to taste.
- Bring up to the boil and cover.
- Turn the heat to low and simmer for a half-hour or until the larger diced veg are tender.
- Remove the bouquet of herbs and add a swirl of your best olive oil.
I’m making this soup today!
Very well done, indeed, Robin. You are an excellent ambassador for keeping Diabetes in the forefront of the minds of the Government, Medics and each one of us. Your healthy recipes and blogs are inspiring and helpful, I do so enjoy them. The fact that you are in such good shape goes to show that life can be healthier after a diabetic diagnoses. Kind regards, Jean
Thanks, Jean.
Very touching.
Thank you for soup recipe, I shall try that after Boxing day. Good way to use up veggies. Have a wonderful Christmas
Thanks, Kat.
Going to try this one, Robin. Perfect for a cold Yorkshire day!
Thanks, Graham–hi to Wendy!
Congratulations on the new book. I am looking forward to obtaining a copy once it is available here in the States.
Thanks, Lynn-Steven.
AS A REGISTERED NURSE WILL SAY TO YOU BRAVO FOR A MOST PERFECT GIFT
HAppy holiday and new year to all of you from claire and the furry gang in Brooklyn ny
Thanks, Claire.
Thanks Robin. You continue to inspire me with your courage and your recipes! We have been existing on soup since our weather has been bitter and covering us with much more snow than usual. This recipe sounds soooo delicious and easy to make.
Happy holidays to you and Meredith!
Thanks, Sandy.
Dear Sir
Wonderful to hear from you again about the new book and the speaker. My wife makes a soup somewhat like this. The only difference of substance, she makes chicken broth from roast chicken carcasses for her soup. It does change the flavor substantially. I don’t think there are diabetes implications re chicken broth, but cannot say.
All the best
Don’t think so either!
Good idea? I hope he appreciates it! The soup recipe looks delicious!
Thanks, Carrie.
Thank you Robin for this wonderful recipe
My granddaughter was recently diagnosed with type 2 Diabetes and I’m going to purchase your books to help her maintain a safe and healthy diet.
Bless you and May you and your Family have a Blessed and Happy Christmas
Thanks and I hope they help.
A very thoughtful and useful gift Mr. Ellis. Have you any plans for another US NYC visit for 2020? I was very sorry to have missed your last visit.
Please accept my best wishes to you and your family for a blessed and glorious Christmas and New Year holiday season. Michael
Thanks, Michael.
Probably not ’til this time next year.
Thank you for the update. I was in Germany in December during your last visit so please advise when you have a travel date to the US in mind. I will be in France and Germany in the Spring of 2020 so if you are in Paris or near Brive La Gaillarde, it would be great to host you and your wife for a lunch or dinner. Best regards, M.
Kind offer–thank you Michael.
Hi Robin
Here are my two pennyworths
I don’t use cubes. For vegetable soups I always toss all the peelings, green ends of leeks, tops of celery, branches of thyme and other fresh herbs, onion skins and all the pith and pips from the pumpkin or other squash being used into a large saucepan and cover with plenty of water and boil or simmer as necessary.
I don’t bother with the fine chopping but just cut the veg conveniently and mash by hand in the pot when cooked. Not smart enough for a book, but makes a lovely mixed texture for the soup.
Good stock recipe, Chris. I’m going to try it this weekend.
Thanks.
That soup sounds lovely! Since I have a large hiatal hernia, I cannot eat big servings, especially in the evenings. Soup for dinner satisfies me; I love eating it, and I love making it. Happy Holidays to you and Meredith from decidely un-winterish L.A., where my roses are still blooming and my lemons and blood oranges are coming ripe.
Sounds delightful.
Oh yes, I forgot to ask. Will you be restarting your cooking classes again for 2020? Best, M.
For the moment, no.
That was the first thing I thought of when I read the first line…that was awfully Sweet of you to give him your book…!!…hope you had a wonderful thanksgiving day..and also have a Merry Christmas 2019…mary crespo
Thanks, Mary.
Hello Robin ! Interesting piece. Your soup sounds good. I’ve made a similar one today but added some left over chicken . Nothing beats a good home made soup ! Hope you and Meredith have a great Christmas. Love and peace , Heth xx
Hello Heth,
I’m adding pieces of cooked guinea fowl tomorrow.
Will certainly make this soup but not today as it’s about 40 degrees in Sydney
Today!!!
Best wishes
Elizabeth
Elizabeth van Oosten
Circle of Light
Thinking of you all down there. What was the PM thinking–going to Hawaii on holiday. Fiddling while Rome burns…
A timely reminder. I too used to make stock from left-over veggie “trimmings” — then used the stock for gravy or soups.. It always enhanced the flavor of any dish. But then I ran out of room in the freezer for the bag of trimmings. Best to throw out the other things.
ROOM! that’s always the problem!
Hi, like you I am type 2 diabetic, I was diagnosed last Christmas and went into panic mode. In this first year I have learnt a lot about food and what I can safely eat. Besides losing weight my blood sugar count is down and I don’t have medication. I have your three books and they are in regular use and some recipes have become favourites. I look forward to your next book my birthday is in June so it will make a lovely birthday present. Like you I live in France, actually not too far away. I live in a place called Lombez, south west of Toulouse and on a Monday we have a lovely market. I originally come from Cornwall from a place you probably know from Poldark days, its a place called Porthcurno. I’ve been living here for 13 years and love it here. I like reading your emails.Thank you. I wish you and your wife a Merry Christmas and a Happy New Year. Regards, Mary Prowse
Hi, Mary!
We used to drive your way to visit friends. The Gers is lovely.
I’m happy to hear the books are a help.
Sounds like you are dealing well with it.
We are lucky the markets are so many and so good.
Not the same in Italy.
Porthcurno is one of the loveliest places in Cornwall.
Bonne Continuation and Bonnes Fetes!
Robin,
Years ago a TV chef advised to start soups and sauces by first sautéing the onions, celery, garlic, and bell peppers here in the south, because those flavors will intensify as the soup cooks.
You call this the “engine” that will deepen the flavors. That is so true.
It makes me crazy when someone says it doesn’t matter and to just throw it all in the pot.
It makes a difference and the proof is in the bowl.
Thanks for what sounds like a great vegetable soup. Can’t wait to try it.
Jan
It makes sense. There is a lentil soup in the book where you DO put everything in and it works. I should have titled it Lazy Lentil Soup!
Just finished making the soup. Delicious. I am considering this my healing soup as have been eating badly for the last few days with all the holiday dinners etc. This is a beautiful clean soup to set my balance once again. Already had a bowl and can see another large bowl with a slice of homemade rye bread for dinner.
Hi Mary. We can’t stop eating it once we start!
Thank you for this delicious soup recipe Robin.
Do you plan on any special Christmas treats for your feline family? Our 15 year old tabby, Poppy, will have a tin of Norwegian sardines followed by a saucer of cream!
Very best wishes for a safe and happy Christmas and New Year.
Lana from NZ
Thet are already spoiled rotten!