This is a special recipe that is close to my heart. It was created by my partner’s Mum, Agnes, who apparently made it every week for her boys. It’s a hearty, comforting soup that is good for the heart and soul. The recipe was written in imperial measures, so I have kept it that way.
- 3 Chicken stock cubes
- 6oz of Broth Mix - pick one that contains Pearl Barley, Lentils and Split Peas
- 1.5 lbs Carrots
- 6oz Turnip
- 1 Leek
- A handful of fresh Parsley chopped
- 3 Pints of Water
Wash and soak your broth mix well according to the instructions on the packet.
Once soaked, put your three pints of water in a saucepan, add the broth mix and the stock cubes and bring it to the boil.
Dice some of the carrots and all of the turnip and slice your leeks finely discarding the bottom and the tough green top. Chop the remaining carrot into large pieces, add those ingredients to the pan and cook for approx two hours.
After a couple of hours remove the large carrot pieces and mash them in a bowl. Once mashed pop them back into the soup, season well with salt and pepper, throw in a most of the fresh parsley leaving some for sprinkling on top when serving and cook for a further 5-10 minutes.
Serve with love.