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Healthy soup for the autumn
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<blockquote data-quote="crumblecookie" data-source="post: 313616" data-attributes="member: 37264"><p>Hi SouthernGeneral</p><p>You don't have to be a cook to make a good veggie soup. :lol: I use a ham shank( local butcher£2.07 or supermarket£2.79) Put into a VERY large pan (I use a pressure cooker pan) and bring to boil.Throw water away and fill with cold water again ( this gets rid of residual salt).Bring to boil and simmer for 2 hours,after 1 hour add pulses and 3 ham stock cubes ( only made by Knorr and available at Tesco or Sainsbury's (I use a non soak broth mix from the supermarket again) and carry on simmering,meanwhile peel a large potato and dice( chop) finely, 4 carrots 1 onion and a whole celery. Chop all these finely and when the ham shank feels cooked Just stick a knife into you will easily tell if it is ready, take it out to cool,add all veggies and simmer until soft. When the ham shank is cool enough to handle remove rind and discard,chop meat and stick the bones back into the pan add the meat and cook till veggies are soft. Next morning you will find that the soup has set into a rich vegetable jelly. You can then take the bones out and discard and then divide into containers and freeze. It will keep for a week in the fridge without freezing and if you don't like lumpy veg blitz it in a blender. It is so easy to make and my son and I share the pan full over the week. He takes it to work in a thermos. It is very filling and has low glycemic index so it keeps you full longer. It is so full of flavour and you can also add a chicken carcase with the ham shank if you want. You do not need salt, maybe a little black pepper to taste. Good luck </p><p>Maggie</p></blockquote><p></p>
[QUOTE="crumblecookie, post: 313616, member: 37264"] Hi SouthernGeneral You don't have to be a cook to make a good veggie soup. :lol: I use a ham shank( local butcher£2.07 or supermarket£2.79) Put into a VERY large pan (I use a pressure cooker pan) and bring to boil.Throw water away and fill with cold water again ( this gets rid of residual salt).Bring to boil and simmer for 2 hours,after 1 hour add pulses and 3 ham stock cubes ( only made by Knorr and available at Tesco or Sainsbury's (I use a non soak broth mix from the supermarket again) and carry on simmering,meanwhile peel a large potato and dice( chop) finely, 4 carrots 1 onion and a whole celery. Chop all these finely and when the ham shank feels cooked Just stick a knife into you will easily tell if it is ready, take it out to cool,add all veggies and simmer until soft. When the ham shank is cool enough to handle remove rind and discard,chop meat and stick the bones back into the pan add the meat and cook till veggies are soft. Next morning you will find that the soup has set into a rich vegetable jelly. You can then take the bones out and discard and then divide into containers and freeze. It will keep for a week in the fridge without freezing and if you don't like lumpy veg blitz it in a blender. It is so easy to make and my son and I share the pan full over the week. He takes it to work in a thermos. It is very filling and has low glycemic index so it keeps you full longer. It is so full of flavour and you can also add a chicken carcase with the ham shank if you want. You do not need salt, maybe a little black pepper to taste. Good luck Maggie [/QUOTE]
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