AFTER a day on the cold and choppy seas, there can’t be many things nicer than a bowl of warm, hearty soup.
Now lifesavers from Hayling RNLI and their lifeboat Derrick Battle can be found on the cover of a soup carton.
The Chipotle Chilli Bean and Chorizo soup is on the shelves of supermarkets nationwide and, if it’s as tasty as it sounds, should raise thousands of pounds for the RNLI and help save lives.
The photograph on the packet shows crew members Colin Parke, Paul Parham, Bob Hoskins and Paul Lewis in their Atlantic 85 lifeboat.
This unlikely combination has sprouted from a nationwide Soup of the Month competition, run by the New Covent Garden Soup Co.
The company invited food-lovers to come up with a soup recipe that they can recreate and produce.
Robin Goodlad, an RNLI crew member from Aberdovey in Wales, submitted an entry for his own speciality soup and won the competition.
The marketing team at New Covent Garden decided the picture of Hayling’s lifeboat would be perfect for the packaging.
The soup is now on sale in supermarkets, with the firm pledging to raise at least £6,000 for the RNLI from sales.
The photograph was taken by Andrew Filipinski, volunteer lifeboat photographer at Hayling.
Paul Lewis, who is the helm of the Atlantic 85 in the photograph, said: ‘It’s super that the crew and I are representing the RNLI on this sponsored soup and helping to raise funds.
‘We feel proud to have had our picture chosen.’
Alan Bartlett, spokesman for Hayling RNLI, based at Sandy Point, added: ‘We haven’t tried the soup yet.
‘We are hoping to get a few free packs, but we are still waiting to see if that’s possible or not.’
Describing his soup, Mr Goodlad says: ‘After a cold trip to sea on an empty stomach, there’s nothing more a lifeboat crew could want than the subtle smoky warmth of chipotle, with beans and crisp chorizo for real heartwarming substance.’
Nigel Parrott, group marketing director at the soup firm, said: ‘Most RNLI crews are volunteers who put themselves at risk to help others in danger, and we’re proud to be able to show our support.’
He added: ‘We’re sure consumers will feel the same, and expect this month’s limited edition soup to sail off the shelves.’
The soup will be available until the end of the month.
NOW MAKE YOUR OWN
1 x red onion (finely diced)
1 x clove garlic (finely diced)
1 tablespoon Chipotle paste
1 x 400g tin borlotti beans
1x 400g tin pinto beans (or kidney beans, black beans to personal preference)
1 x 400g tin chopped tomatoes
200g whole cooking chorizo (finely diced)
1 x sprig of thyme (stalk removed)
1 x glass red wine
Fry the onion until browned, then add the garlic and thyme, and fry gently until softened.
Add the red wine and reduce, then add the tomatoes, cook for 10 minutes.
Allow the soup to cool, blend, then add the beans and simmer gently.
Now add the chipotle puree to taste, one teaspoon at a time, until the desired level of warmth is reached.
Meanwhile fry the diced chorizo until crispy. Add 1/2 and stir these into the soup, using the remainder for garnish on top.
Add a swirl of sour cream or creme fraiche and some coriander to garnish. Serve with big chunks of warm fresh crusty bread.
Alternatively just as good in a mug on the lifeboat slipway while washing the boat down.