Jamie Cullum, Apple, Ginger and Parsnip Soup

The one where it snowed, I discovered a new pianist (not Jamie), works perfectly whilst writing up that substack post you've been meaning to do for a while....and a tonic of a soup

Footprints

The day started off bright and cheerful, but then, out of nowhere, we were treated to a flurry of the white stuff. I was not quite the first one out on the street this weekend! The usual Saturday routine kicked in: chores, a trip to the butcher, and so on. I took my time, though, and snapped a few pictures along the way.

Snowy Scenes Edinburgh

I was a bit worried about getting through to Glasgow for a concert. Thankfully, the snow disappeared almost as quickly as it came, and the journey went off without a hitch.

I’m writing this just before the support act takes the stage, buzzing to be here. It’s my first time in the Armadillo, and I’m pleasantly surprised. Compared to the SEC conference centre and the Hydro just 5 minutes away. This place has a much more intimate vibe. With a capacity of about 3,000 and our seats just nine rows from the front. I must have been on the ball when the tickets dropped!

I first started listening to Jamie Cullum about 20 years ago. His music was one of the soundtracks to turning 30, a time when my first son was born and we went on our first holiday together. I can still picture it, driving through to Perth (Scotland) barely 50 miles away as we didn't want to go too far with our bundle of joy. The CD player in the car, a luxury back then spinning Jamie’s album on repeat. A mix of smooth jazz alongside some more contemporary tunes.

I’ve no idea what tonight’s setlist holds, but I’m hoping I’ll recognise a few favourites. Can’t wait for the show to kick off!

---

The support act took the stage and opened with the most incredible piece of piano music. I couldn’t rest until I tracked it down afterwards, it was that good. Honestly, I was hoping he’d stick to playing piano for the next half hour, but then he started singing. It took me a moment to adjust; his voice, combined with what felt like too much reverb, threw me off at first.

Between songs, he shared a bit about his journey, mentioning he’d recently been on The Voice as a way to give his career a boost. You could sense his perseverance in every note he played. His songs felt heartfelt and genuine, delivered by a musician with undeniable talent.

---

If you like instrumental piano, this is beautiful:

---

Then came the main event, and I’m writing this the day after. My brain hasn’t stopped buzzing. I can still hear the sounds, see the colours, and feel the energy of the night. Jamie Cullum was electric, effortlessly weaving through his back catalogue and beyond. His and the band’s jazz mastery was on full display, with standout moments including a truly unique take on Sledgehammer and a show-stopping rendition of Nina Simone’s Sinnerman that had the crowd on their feet, rushing to the front past the security guards.

---

---

Monday rolled around, and the tiredness from the late drive back from Glasgow hit us hard. But it was the kind of tiredness that comes with happiness, still riding the high of an unforgettable evening. By lunchtime, I was especially grateful for the soup I’d made the day before.

Recipe as follows:

Apple. Ginger & Parsnip Soup

---

Ingredients:

• Olive oil

• 1 Onion, skin removed and diced

• 2 sticks of celery, diced

• 3 Sharp apples (Granny Smiths), peeled, cored and roughly chopped

• 2-3 parsnips, peeled and roughly chopped

• 1 small turnip, peeled and roughly chopped

• 2 garlic cloves, crushed

• 1 inch (thumb sized) piece of fresh ginger, grated

• 200ml cider

• 1 litre vegetable or chicken stock (Bouillon powder works fine)

• 100ml double cream (optional)

• Fresh parsley, to garnish

• Salt and pepper, to taste

Method:

Heat a generous splash of olive oil in a large pan over medium heat. Add the diced onion and celery, frying for a few minutes until they start to soften.

Meanwhile, strip the parsley leaves from the stems, setting the leaves aside for later. Roughly chop the stalks and add them to the pan along with the garlic and ginger. Stir through to combine and cook for another minute.

Peel and roughly chop the apples, parsnips, and turnip. Add them to the pan and cook for 5 minutes, stirring occasionally to build flavour.

If using bouillon, sprinkle two tbsp and stir it into the mixture. Pour in the cider and let it bubble away for a minute to evaporate the alcohol. Then, add the hot water or stock.

Bring the soup to a boil, then reduce the heat and simmer gently for 30 minutes, or until the apples, parsnips, and turnip pieces are tender.

While the soup simmers, chop the reserved parsley leaves by gathering them into a small mound and using a rocking motion with a knife chop until you achieve your desired fineness.

Purée the soup until smooth using a stick blender or food processor.

Return the soup to the pan, bring it back to a simmer, and stir in the cream if using. Add the parsley and stir through. Season to taste with salt and pepper.