Another complete self sufficient meal from my garden, well apart from the noodles, and they are not essential! When I get to eat these meals there is such a sense of pride and fulfilment from knowing that I grew all the vegetables I am preparing, to enjoying each and every satisfying spoonful of garden bounty.
Prep time 10 minutes / Cook time 15 minutes
Ingredients
(serves 3-4)
The beauty of this soup is any vegetable goes, what every is still growing or over wintering in your garden or stored from your garden, for me I still have leeks, celery, beetroot, spring onions, carrots, parsnips, thyme, winter cabbage, onions and garlic in my garden, from the store I have potatoes and canned tomatoes, from my freezer a cubed courgette, peas and homemade chicken stock.
Prepare all the ingredients first to make a speedy cook.
1 small handful spaghetti broken into " long pieces
2 lrg potatoes peeled fine diced
1 lrg carrot peeled fine diced
1 onion finely diced
2 cloves garlic grated
1 tbsp coconut oil (or homegrown rendered lard)
4 plum tomatoes fresh or canned
1 lrg handful peas
3 leaves of green cabbage finely sliced
1 courgette finely diced
1.5ltr chicken or vegetable stock
3 sprigs thyme
Sea salt
Fresh ground black pepper
50g spaghetti (optional)
1 tsp organic miso paste (optional)
1/2 tsp smoked paprika (optional)
Chicken stock
1 left over roast chicken carcas
2 ltrs water
1 onion halved
1 carrot chopped
2 sticks celery chopped
1 leek roughly chopped
1 fresh bay leaf
10 black peppercorns
1 pinch sea salt
Place all the ingredients after your roast chicken diner in deep pan and simmer gently for approx one hour, seive and reserve the stock.
First place your chicken stock on the hob and bring to a gentle rolling simmer, add the diced potato, carrot and and pasta if using, simmer for 10 minutes, add the rest of your ingredients and simmer for a couple of minutes, taste and season with salt and black pepper, that is it a gorgeous heart warming simple soup.
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