I love soup. It’s one of the benefits of winter for me. I make all kinds and freeze the leftovers for those days when I want a quick easy meal. I believe there’s a magic ingredient to most soups and that is the stock. There’s nothing like home made stock concentrate with as many ingredients from our own garden as I can find. I have a Thermomix which makes it quick and easy and I tend to use the same ‘Skinnymixer‘ recipe but if you google ‘stock concentrate’ you’ll find any number to choose from. It keeps for up to 6 months in the fridge. I put it in everything and I know it’s full of fresh goodness and none of those pesky additives.
And here are the recipes for two soups I love – Magic Chicken and Parsnip & Leek and am often asked to share the recipes for.

Parsnip and Leek Soup
Ingredients
3 tbspns olive oil
375 gms parsnip, cut into approx 2 cm slices
375 gms leek, cut into approx 2cm slices
15 gms ginger, peeled and chopped
1.5 tbspn of homemade stock
800 mls water
Freshly ground salt and pepper
Method
Add olive oil, parsnip and leek to Thermomix. Cook for 6 mins 120 deg Sp 1 MC on
Add the ginger and cook for 2 mins 120 deg Sp 1 MC on
Add stock and water and cook 20 mins 100 deg Sp 1 MC on
Blend 1 min by increasing gently to Sp 9 MC on
Season to taste.

Magic Chicken Soup
Ingredients
400gms chicken (thigh or fillet), thinly sliced
1 large celery stick, thinly sliced
2 medium carrots, cut into quarters lengthways then into thin slices
3 leeks, slice into approximately half centimetre rounds
2 tbspns of chicken stock mixed with 1 litre of water
1 bay leaf
Ground black pepper
Juice of 1 lemon
Handful of flat leaf parsley roughly chopped
Method
Put everything into Thermomix bowl except for pepper, lemon juice and parsley.
Cook for 15 mins, 100 degrees, low speed, MC off
Then cook another 10 mins, 80 degrees, low speed, MC on
Chicken should be tender and veggies soft.
Season to taste (I find the stock has enough salt but add more if you wish)
Add lemon juice and parsley then 30 secs at low speed and it’s ready to eat.