Sunday, 25 May 2008

Vegetable and Ham Soup

Was clearing the fridge of food as we will be away for two weeks in UK. Simultaneously, I am trying to eat as much home grown herbs as possible as they will rot during our absence.
What ever winter vegetables you have stock. Vegetables in this recipe were one turnip, 4 carrots, half an onion, spring onions and two cucumbers.
Chicken or vegetable stock
Herbs of your choice (I used fresh thyme, basil, coriander and a dried bay leave)
Dried oregano - a pinch
Half an onion and one clove of garlic roughly sliced
Chicken stock
Cut vegetables approximately the same size so that they cook at the same time.
For vegetables that take a shorter time to cook, introduce them in the pot at a later stage.
In a pot, medium heat, sweat vegetable, add herbs, ham and garlic till it's aromatic. Approximately less than twenty minutes. To get the most flavourful soup pay care and attention in sweating the vegetables properly. Half way through, add vegetables that take a shorter time to cook.
Add just enough stock to cover the vegetables. Bring to the boil; simmer till desired softness of vegetables.
The additional fresh basil in the serving bowl added another dimension to this simple and delicious soup.
Omit the ham if you do not have any or are vegetarian.

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