What Do You Put In Your Vacuum Flask?

Scotland: famed for its drizzly weather, sweet confectionary, flame-haired residents and numerous contributions to the world of inventions. Just like penicillin, the television and the telephone, did you know that the vacuum flask was also invented by a Scot?

In 1892, the scientist James Dewar designed and invented the very first vacuum flask while he was working on cryogenics. The vacuum flask actually consists of two flasks with a gap in between them. The gap has almost all of the air removed from it to create near-vacuum, which in turn prevents heat from being transferred. Now next time you sit down to enjoy a warming cup of tea, half way up a mountain, you will know how your flask works and who to thank.

A vacuum flask is a must-have for any outdoor activity – especially when the weather is cold and wet. It will keep your hot drinks and foods perfectly warm, so that you can heat up from the inside when you stop for a well-earned rest.

So, what do you put in your flask? Personally we like to opt for the very British tradition of a nice cup of tea. But there are so many options.

Here’s a few suggestions for you:

  • Tea
  • Coffee
  • Hot chocolate
  • Soup
  • Hot Diluting juice
  • Stew
  • Cold drinks
  • Milk
  • And of course, a hot toddy (Just don’t drink too many!)

Why not try out our recipe for warming vegetable soup below? It’s super easy to make and perfect for putting in your flask for a long day on the trails, hills and mountains.

And don’t forget to tell us your favourite flask-fillers via Facebook or Instagram. We’d love to know what you have in yours!

Warming Vegetable Soup


3 large potatoes
2 onions
3 carrots
1 leek
1 stick of celery
700ml of vegetable or chicken stock
1 table spoon of oil
Salt and pepper to taste

What to do:

  1. Roughly chop all of the veg, leaving the potatoes slightly chunkier
  2. Fry the onions off in the oil until starting to brown, in a large pot
  3. Add in the carrots, leek and celery to the pot, stirring for a few minutes until combined
  4. Cover the vegetables with the stock
  5. Simmer for 15 – 20 minutes, or until the veg is soft and tender
  6. Blend the soup, either leaving it slightly chunky or continuing until smooth

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