Warm Winter Soup Recipe

I love homemade soups in the winter. I normally make them on a weekend, as the secret to this soup recipe is that you let it simmer for a few hours. It really does make a difference to the infusion of the flavours. The wonderful thing about this recipe is that you use what you have and play around with the flavours. I have put in approximate measurements, but it really is one that you can be flexible with to get the flavours you like.  


A few tablespoons olive oil
3 medium carrots, grated coarsely
2 -3 celery sticks, chopped
A few bunches of silver beet, roughly chopped
2 Onions chopped finely
1 teaspoon smoked paprika
1 teaspoon ground cumin
Chilli flakes, a few sprinkles
Diced Pumpkin – 1 cup
Smoked Pork Hock
Soup mix – 1 packet. I tend to use the King Soup packet
1 L stock
1 L water


Heat the oil in a large pot that has a lid.
Add the Paprika, cumin and chilli flakes and let cook for a minute.
Add the onion, carrot, diced pumpkin, celery and any other hard vegetables you are using. Cook for about 5 minutes over a medium heat, stirring while doing that to get the infusion of flavours.
Add silverbeet and any other soft vegetables you are using and cook for a few minutes.
Add the soup mix packet, the stock and the hock bone. If you want it to be vegetarian, you can leave this out, but you may need to add some salt or other seasonings for extra flavour.
Put the lid on, bring to the boil and then turn down and simmer for around 3 hours.
Break the meat off the bone and serve with homemade or bought focaccia.
I am known for my focaccia bread amongst my family and friends, so I always make my own.

This soup can be used as a main meal. It contains a range of vitamins and minerals. The meat provides the protein and the soup mix and bread provides the carbohydrates. A balanced meal in one pot. It can be frozen, which is ideal for busy work days.

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