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Archive for November, 2015|Monthly archive page

In Renovating/DIY on November 9, 2015 at 1:52 pm

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Broth or Soup?

In Non-Fiction on November 9, 2015 at 1:41 pm

 

Homemade broth or soup is beneficially nutritious in anyone’s diet – in addition to being cheap to make!

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A big pan of it could easily feed a large family and you can put in ham or chicken. You could make it vegetarian by just adding lentils and veggies or even pasta if you want some more carbs. It is also a good way to use up left overs. I grew up with ham broth and dumplings and it’s still one of my favourites today. My mother makes the best!

I make broth and soup often and you can’t go wrong—so easy to do! I have rarely used a recipe for either and simply experimented with whatever’s at hand. Roast vegetable soups are also very tasty and one of my other favourites is cauliflower soup and pumpkin soup spiced up with some fresh chillies.

The ingredients below are for broth (or to blended to make ham, chicken or vegetable soup) and can be altered from week to week depending on what you have in your fridge and cupboards, or whatever pre-cooked meat you have left over from the night before.

 

Ingredients:)

(Options of meat)

  1. Pre-cooked or left over joint of ham
  2. Pre-cooked bacon pieces
  3. Pre-cooked or left over roast chicken

 

Vegetable basics: Onion, carrots, celery (parsnip and swede optional but add great flavour)

Omit anything you don’t like and add in what you do like, such as cauliflower, potatoes, sweet potato and butternut squash.

1 or 2 cloves of garlic

1 cup of lentils and barley (optional)

Chicken or vegetable stock

1 tbsp of coconut oil or olive oil

Salt & Pepper to taste

 

Method:

Prepare all vegetables by chopping them well unless you plan to blend to

make soup or prefer a chunky broth.

Heat the oil in large deep saucepan then sauté onions over medium heat for 2 to 3 mins until soft.

Add vegetables and stir through for a minute before adding stock. Top up if needed with boiling water from the kettle until vegetables are covered.  Turn up heat until boiling point is reached then turn down low; preferably place a lid over the pan and leave to simmer for 30 minutes.

Add choice of pre-cooked meat and simmer for five minutes before adding salt and pepper to taste.

 

 

Serve with fresh bread or folded wraps.

 

You can also freeze any leftovers in plastic tubs for another day!