Ingredients
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2 Onions
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6 Cloves Garlic - Crushed
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5 Carrots
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1 Swede
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4 Stalks Celery
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2 Potatoes
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1 Kumara
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2 Tbsp Spit Roast
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1 Tbsp Blow My Coals
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2.5L Water
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2 Stock Cubes (Chicken, Beef or Vegetable)
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1 Large handful of Greens (Spinach, Kale, Silverbeet or Watercress)
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Oil
Optional
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Soup Bones
Directions
Start by prepping all the vegetables. Finely dice the onion and celery, peel and dice the Kumara and potatoes, then peel the swede and coarsely grate along with the carrots
Take a large stock or soup pot and bring to temperature over a medium high heat
Add a small drizzle of oil and add the celery, onion and garlic. Sauté for 3-4 minutes to soften
Add Spit Roast and Blow My Coals, cook off for a minute
Next add the grated carrot, swede and diced kumara and potatoes
Add the water and stock cubes and bring to a boil, once boiling reduced the heat to low and simmer for an hour
If you are using soup bones add them with the water and remove before serving
To finish in the last 10 minutes add the shredded kale/spinach or silver beet
Serve with warm crusty bread
Recipe Note
You can use Man Grind instead of Spit Roast if you don’t have it.
If you have kids that aren’t into soup you can cook up some pasta and toss some soup through the pasta with a handful of grated cheese and it is delicious.
You can also cook this on low in the slow cooker for 6-8 hours.
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