I am a soup girl! I normally make a big batch of stock, normally it’s chicken, pork or vegetables and I make different soups during the week. Stock/soup freezes well so it’s worth making a lot at once.
Using the fish stock I made earlier in the week (fish stock recipe here), I added simple ingredients that amplified the soup flavours. The vegetables in the soup provide a natural sweetness.
Serves 4 people
1 leek-Mainly white part with a few green parts, cut into ½ inch pieces.
3 carrots-Cut into ½ inch pieces
1 to 2 strips of bacon/pancetta (¼ cup)-diced (I used bacon)
2 cloves of garlic-minced
2 L of fish stock (home made recipe here)-You can use store bought seafood or fish stock
Pinch of salt when cooking the vegetables
½ tsp of fresh thyme-stems removed, rough chop
Handful of bok choy-remove the stems
Handful of nappa cabbage- sliced
1-2 tsp of soy sauce for flavour
Cilantro and green onions for garnish (optional)
- Peel and cut the carrots, onion and shallot. Cut the leek and mince the garlic. Set aside.
- Wash, dry and remove the stems from the bok choy. Wash, dry and slice the nappa cabbage. Set aside.
- Remove stems from the thyme and roughly chop the leaves. Set aside.
- If using green onions or cilantro, cut into smaller pieces.
- Dice the bacon.
1. In the pot, turn the heat on medium-high and sweat the onions and shallots. Add the bacon and cook through.
2. Next, add the garlic, carrots and leeks at the same time and add a pinch of salt and pepper. Cook until the vegetables have softened, about 7 minutes.
3. Add the fish stock and bring the heat on high. Once the soup boils, add in thyme, bok choy, nappa cabbage and lower the heat. The vegetables take only few minutes to cook. Flavour with soy sauce, stir and taste.
4. Ladle into soup bowls. I added green onions before serving.
Once you have a great base, utilize the ingredients you have at home to make the soup your own. The combinations of vegetables are endless.
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