A friend of mine is ill. He has the dreaded lurgy. He’s not been well for a while now and he’s not eating properly. I like to make my famous Get Well Soup for friends when they’re ill, but he is a vegetarian and my Get Well Soup is full of chickeny goodness. I was having trouble identifying what soup I could make him that would be full of get well goodness, without the chicken. I thought of lemon, kale and quinoa knowing that I could stuff it with garlic, but one of the fabulous get well ingredients is of course ginger, and I really think ginger would be dreadful with that combination. So I have come up with a curry style soup that can be packed full of ginger garlic and mustard seeds, with lovely little florets of cauliflower through it.
I don’t think I’ve ever made a vegetable stock before, but was very conscious that I needed this one to be super tasty but still suitable for both types of soup (and I wanted some for the freezer). I’ve put a massive pot on the stove fully of beautiful vegetable goodness that should do the trick nicely.
Makes about 2 litres of good vegie stock
|1||bunch||parsley, only the stalks|
Wash the vegetables and remove any discoloured skin from the onion and garlic. Roughly cut the carrot, swede, parsnip and turnip. Cut a cross into the top of the onion. Leave the garlic whole. Place all ingredients in a large saucepan and cover generously with water. Bring to the boil and simmer for 2 hours. Strain of the liquid. Save any of the vegetables you wish to use in cooking. Discard the remainder.