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Healthy soup for the autumn
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<blockquote data-quote="BarbaraMc" data-source="post: 313862" data-attributes="member: 37539"><p>Baxters do make great soups, with lots of veg, but your own can be so much better, and there's usually more of it.</p><p>I would go with Crumblecookie's ham hock - it does take some time, but like she says, it lasts all week. I often make it on a Sunday to use up any leftover veg.</p><p>I don't use so much carrot (carbs) but include leek as well as onion, courgette, cauliflower/brocolli stalks; the celery and ham provides lots of flavour. I usually grate the potato into a separate bit of stock and stir whilst boiling it, to provide some thickening.</p><p>You can vary it with diced and skinned roasted peppers for colour, or a pinch of crushed chilli flakes, and for a change from ham, I use the stockpot jelly type stock, usually a couple of chicken ones, or whatever you like. Mmmmm, Perfect.</p><p>Then when you've mastered this, you can make your own chicken stock from the carcass/bones</p></blockquote><p></p>
[QUOTE="BarbaraMc, post: 313862, member: 37539"] Baxters do make great soups, with lots of veg, but your own can be so much better, and there's usually more of it. I would go with Crumblecookie's ham hock - it does take some time, but like she says, it lasts all week. I often make it on a Sunday to use up any leftover veg. I don't use so much carrot (carbs) but include leek as well as onion, courgette, cauliflower/brocolli stalks; the celery and ham provides lots of flavour. I usually grate the potato into a separate bit of stock and stir whilst boiling it, to provide some thickening. You can vary it with diced and skinned roasted peppers for colour, or a pinch of crushed chilli flakes, and for a change from ham, I use the stockpot jelly type stock, usually a couple of chicken ones, or whatever you like. Mmmmm, Perfect. Then when you've mastered this, you can make your own chicken stock from the carcass/bones [/QUOTE]
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