- 1 soup bone
- 2 large onions
- 2 garlic cloves, crushed
- 1 packet bacon, roughly chopped
- 1 large sweet potato
- 3 large carrots
- ½ small butternut
- 1 small cauliflower
- 1 small head broccoli
- 3 celery stalks, with leaves
- Salt and pepper
- 3 litres water
Step 01. Put the soup meat on to boil for at least 2 or 3 hours, in plenty of water, to make a rich stock, the longer the better.
Step 02. When tender, cut the meat off the bones and put back into the stock. Discard the bones.
Step 03. Add the roughly chopped onions, and sliced bacon, and simmer while you prepare the vegetables.
Step 04. Peel the potatoes, carrots and butternut.
Step 05. Cut the cauliflower and broccoli into florets.
Step 06. Slice the celery sticks and chop the leaves.
Step 07. Chop all the vegetables roughly and add to the stock.
Step 08. Top up the water when needed, and simmer slowly for at least another hour, or longer.
Step 09. Just before serving, puree the soup in a blender, adding more water if too thick, then re-heat.
Step 10. Check the seasoning; serve with a sprinkle of fresh parsley or a swirl of cream and Melba toast.
Per 1 cup soup: Energy: 189 kCal Protein: 12g Fat: 9g Carbs: 15g Fibre: 4g
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