I love a really versatile, light veggie soup. This one can be dressed up so many different ways.
Add cooked shredded chicken to turn in chicken soup; or lamb, beans and Moroccan paste to make a stew. For a taste of Italy, chuck in spinach and ricotta tortellini and grate some parmesan to finish. Turn it into a Chinese dumpling noodle soup by poaching 4 or 5 of your favourite dumplings in the broth, adding cooked thread egg noodles then seasoning with finely sliced spring onion, Sichuan chili and sesame oils.
It’s a cold buster too. Easily handled by sore throats and tired bodies, and packed with ginger, garlic and lemon zest to help boost your immune system.
Prep time – 10mins.
Cooking time – 20mins.
- 1 leek
- 2 potatoes
- 4 carrots
- 3 sticks celery
- 2 handfuls of celery leaves, finely chopped
- 4 cloves garlic
- 1 thumb ginger
- 2 to 3 peels of lemon skin
(depends how big your lemon is)
- 2 bay leaves
- Prepare vegetables.
- Trim green from leek and discard. Slice white in half lengthways, wash thoroughly and thinly slice
- Peel carrots and potatoes and dice to preferred size
- Thinly slice celery stalks
- Peel and finely chop, or mince, garlic
- Mince ginger using a zester
- Add all vegetables, celery leaves, garlic, ginger, lemon peel and bay leaves to a soup pan. Cover with water.
- Bring soup to the boil and add stock powder, stock cube and bacon fat. Then reduce heat to a simmer and cook until veggies are tender.
- To finish the soup, add the parsley and season with salt and pepper to taste. If it tastes a bit thin, you can always add some more Vegeta stock powder.
Fish out the lemon peel and bay leaves before serving
Makes 8 to 10 servings.