BACON HOCK AND VEGE SOUP

This soup reminds me of winter, always a pot on the stove top to be reheated and enjoyed with soft white buns or bread. Finally I have got Mum to write up her recipe for me so I can share it with you all.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You will need a large soup or stock pot - minimum of 7 litres in size

Step 2

Rinse and prepare your vegetables, peel and grate or dice everything as above

Step 3

Add the diced onions, grated carrots, parsnips, pumpkin, courgette, diced and twice rinsed leek to the stock pot.

Step 4

Sprinkle over the soup mix and a pinch of pepper.

Step 5

Then pour over the chicken stock and the water and stir

Step 6

Rinse your bacon hock then add it whole to the stock pot and ensure everything is well covered with water

Step 7

Bring to the boil, with the lid off, then reduce to a simmer for 2 to 2 1/2 hours, stirring occasionally until the soup liquid has reduced by around a litre

Step 8

Carefully remove the bacon hock with tongs and on a wooden board cut off the bacon meat from the hock, discard the skin and bones and return the bacon meat finely diced to the soup and cook for a further 20-30 minutes until the bacon meat is tender

Step 9

Check the taste to see if you require additional salt and add a pinch if required.

Step 10

You can serve the soup warm straight away, or allow it to cool and place in refrigerator or freezer to reheat at a later time.

Step 11

Serve with a sprinkle of parsley if you have it on hand.

Step 12

Enjoy!