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I have used lamb bones in this soup, but if you had roast chicken carcass, beef bones or even pork then the same method applies. You will just have a different base flavour to your soup.
Preparation 30 minutes
Cooking 3 hours
1kg-2kg bones (from roast meats)
1 onion, peeled and cut in half
2 carrots, cut in half
½ leek, cut in half
2 sticks celery, roughly chopped
2 cloves garlic
1 star anise (optional)
2 bay leaves
6 black peppercorns
4 sprigs fresh thyme or rosemary
handful parsley stalks
1 Tbsp apple cider vinegar (optional)
3 litres stock
1 onion, diced
½ leek, diced
3 carrots, peeled and diced
2 sticks celery, diced
2 medium potatoes, peeled and diced
½ cup lentils or barley
200g greens, silverbeet, kale, roughly sliced
handful fresh parsley, roughly chopped
salt and cracked pepper
Begin by making the stock. This procedure takes a good couple of hours as the idea is to extract flavour and nutrients from the bones
Place all the ingredients for the stock in a large, deep-sided pot, cover generously (4 litres) with cold water. Bring to the boil, removing any scum from the surface. Reduce the temperature to a gentle simmer and cook for 2 hours.
Drain the stock through a sieve, making sure to keep the liquid and discard the vegetables. If you have any meat stuck to the bones, pick it off and add it to the soup later.
Pour the stock back into a large clean pot.
Add the diced vegetables and cook for 30 minutes.
Add the lentils and cook for a further 15 minutes.
Add the potatoes and season with salt and pepper. Continue cooking over a moderate heat until tender.
Add the greens and cook for a further 10 minutes.
Taste and adjust seasoning, if necessary. Enjoy.
Note: This soup will last for three days in your fridge and can be frozen for up to a month.