As I’d said in my previous blog post, I’ve been ill, suffering from the “queens cold”, named as such cos apparently her Madge suffered from it first. I’ve been told this was not a cold but not the flu but in between the two. Although, I’m not convinced this is what it was for me as I have a low immune system so it could have just been a cold that I’ve struggled to fight off.
One thing I’m sure about is when you feel rubbish you can not beat a bowl of homemade soup, of any kind. The only requirement for me is that it’s gotta be homemade, gotta be hot and full of chunky pieces of veg or lentils or barley or all of these! I love a spoonful of veg!
To be honest I probably don’t need to put up a recipe for soup, soup is so easy to make and I’m sure everyone knows how and also has their own favourite recipe but here we go …..the soup that I’m pretty sure helped to cure me!
Mix of one organic leek, one onion, one carrot , 1/2 left over potato , 1/2 head of celeriac and a very non organic broccoli (1/4 of a head). Basically it was a mix of whatever veg I had left over, hence the 1/4 of a head of broccoli and 1/2 a potato along with some veg freshly dug by my lovely hubby. This is the beauty of veg soup, you can use whatever veg you want to or whatever you need to use up, but I always find the more veg the merrier.
The exact measurement of a handful of Barley ( my freakishly small hand so probably about 50 grams!)
Couple of slices of unsmoked Scottish bacon
One chicken stock cube ( or whatever stock cube you have to hand, I’ve used all types) dissolved in about 2 pints of boiling water.
In an ideal world you’ll also have saved and frozen the stock from boiling a ham or a chicken carcass or you’ll have planned ahead bought turkey legs to make a stock from. Although its rarely an ideal world for me, so bacon and stock cubes are a great alternative.
Chop the bacon and fry in a wee bit of oil in a large pan. Once cooked remove from the pan and leave to one side. Do not clean the pan or pour out the bacon fat.
Whilst the bacon is cooking, prepare your veg e.g finely chop onions and leeks and chop the potatoes, celeriac and carrots into cubes.
Add the onions and leeks into the pan, saute for about 10 -15 minutes or until softened. Then add the remaining veg and continue to saute. The longer you leave the veg to saute the better flavour it will have.
Add the stock to the veg and simmer. I simmer on low heat for a long time ( about 1 hour) but carefully watch the soup as you may need to add more water/ stock depending on how thick you like your soup. If you sick ill, as in not able to eat and not able to hold much down I would recommend having fewer veg and having more of a liquid broth/ soup. But I love soup so thick that your spoon stays upright in it and every spoonful is full of lovely veg.
Add salt and pepper.
Cook the barley as per packet instructions, which in this case I had to wash them then boiled them separately before then adding to the soup pan.
I added the broccoli towards the end as it didn’t need much boiling, however the florets did break up ( as you can see in the photo above).
The soup will provide you with much needed sustenance and strength. It’s so comforting just curl up on the sofa under a warm cosy blanket and enjoy.
Oh and don’t forget the bacon, add a sprinkle on top of the soup.