Compost Soup

My fridge often contains vegetables which are becoming limp or excess cooked vegetables.
Rather than throw them onto the compost heap, I make a hearty soup.

Ingredients - Stock

1.5L water
1 chicken carcase (or beef or lamb bones)
1 small onion, diced
1 stock cube
½ tsp Italian herbs
1 cup vegetables (celery, cabbage, broccoli, cauliflower etc), finely chopped

Soup

1 to 2 carrots, diced
1 large potato, diced
1 cup vegetables (pumpkin, sweet potato, roast veggies etc)

Garnish

½ cup peas
crisp vegetables (sliced snow peas, capsicum etc)
parsley
1 tbs plain flour

Image to come

Method

  1. Sort fresh or cooked vegetables into three groups: those suitable to form a stock, the body of the soup and garnishes that require little cooking. The quantities are very flexible.
  2. Place the meat bones, onion, stock cube, herbs and stock vegetables in the water and simmer for an hour or until the meat falls from the bones. Most of the stock veggies should have disintegrated.
  3. Add the carrot and soup vegetables and simmer a further ½ hr, until the vegetables are soft.
  4. Remove the bones from the soup.
  5. Mix the plain flour with a little water to a smooth paste. Add a little of the soup liquid to the paste, then stir the paste through the soup.
  6. Add the peas and garnish vegetables and barely simmer for 5 minutes with stirring, until just cooked.
  7. Serve immediately.

Serves 4 to 6.
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