Last night I made a pot of my Mum’s ‘veggie’ soup.
It was so comforting and good.
And the ‘amazing’ thing is that it always tastes like my Mum’s used to, even if I’m not exactly following the recipe.
It reminded me that I haven’t ever blogged about the only soup recipe in my print book, ‘And The Love Is Free’.
So I thought I’d share it with you guys today in case you’re in the mood for simmering up a big pot on the weekend.
The recipe is my Mum’s – thus the more than 5 ingredients. But I’ve kept it as she would have made it.
june’s veggie soup with lamb
from And the Love Is Free.
lamb bones (enough to fill your stockpot)
500g (1lb) soup mix *
4 brown onions, peeled & diced
6 carrots, diced
6 celery stalks, diced
6 medium potatoes, peeled & diced
6 parsnips, peeled & diced
2 turnips, peeled & diced
6 medium tomatoes, diced or 1 x 400g (14oz) canned tomatoes
6 zucchini, diced
2 tablespoons tomato sauce (ketchup)
2 tablespoons Worcestershire sauce, optional
Place lamb bones in your largest stock pot and cover with cold water. Cover with a lid and bring to a boil. Reduce heat and
simmer, uncovered for at least 4 hours. Remove from the heat and allow to cool. Remove bones from the stock and pick the meat and reserve. Discard the bones. Refrigerate stock overnight.
In the morning remove any fat from the surface of the stock and discard. Place stock over a high heat and add soup mix and veg.
Simmer for an hour or two until the soup mix and veg are cooked. Add in reserved meat and sauces. Bring back to a simmer. Taste for seasoning.
Serve hot with buttered bread or freeze for a rainy day.
* Note: soup mix is a combination of roughly equal parts of dried peas, barley and lentils. If you can’t find any substitute in pearled barley, your favourite lentils or a combination of the two.
ps. If you’d like to celebrate YOUR MUM with a copy of my print book, ‘And The Love Is Free’ go to: