With Burns Night very near, we thought wed share a delicious Scottish soup recipe... (seemed only fair, as not everyone is brave enough for haggis!) OVERNIGHT PRE-SOAKING REQUIRED 500g broth mix, uncooked weight (dried peas, split lentils, aduki beans) 1 tsp organic butter or ghee 180g white onion, finely chopped 300g carrot, peeled and sliced 125g celery, finely chopped 150g all rounder potato, peeled and diced 600g pork shoulder or similar, bone in (ask your butcher for cheap pork cuts suitable for making a soup or stock) 1 tsp Italian seasoning salt and pepper, to season 1 bay leaf SERVES 7 PER SERVING: 301 Calories 41g Carbs 23g Protein 5g Fat Place the broth mix in a large bowl, cover with cold water and soak overnight. Drain and set aside. Melt the butter / ghee in a large saucepan and add the onion. Sauté gently for 5 minutes, stirring frequently. Add the carrot and celery and sauté for 5 minutes, stirring frequently. Add the potato, pork and broth mix and stir well, then add cold water – enough to cover the pork and potato. Bring to a boil then reduce to a simmer. Add the Italian seasoning, salt and pepper and bay leaf. Cover and simmer for 1 hour or until the soup ingredients are soft, stirring occasionally. Top up with cold water if the mixture becomes too thick. Store in an airtight container and refrigerate for up to 4 days or freeze on the same day. #healthysoup #homemadesoup #burnsnight #nourishment #foodie fitprorecipes.co.uk
Posted on: Fri, 23 Jan 2015 10:30:00 +0000
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