Bacon Hock & Vegetable Soup
Prep time:
Cook time:
Total time:
Serves: 6- 10 serves
- Broth/stock
- 1 large bacon hock
- 8 cups of water
- 3-4 garlic cloves
- 2 bay leaves
- 2 large onions
- small knob of fresh ginger
- Vegetables for the soup all chopped into cubes
- 1 large Kumara (sweet potato)
- ¼ of a large pumpkin
- 2 large carrots
- 1-2 cups of broccoli
- 2 large silverbeet leaves (or spinach/ kale)
- 1 parsnip
- 1 cup of cauliflower
- Simmer bacon hock, onions, garlic, ginger and bay leaves in a large saucepan or slow cooker with about 8 cups of water for 12 + hours
- once simmered for 12 + hours allow to cool
- strain liquid and remove, onions, garlic and meat from hock refrigerate until required,
- discard fat and bones (or use them again to make more stock)
- Refrigerate stock/broth
- once stock/broth is cool the fat will settle on the top as white spots, scoop off and discard.
- Reheat your stock then add your chopped vegetables,, garlic and onions
- Heat until vegetable are cooked and soft
- Use a stick blender for a smoother texture then add in hock meat and warm through
- Serve with a spoonful of cream stirred through
- Freezes well
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/bacon-hock-vegetable-soup/
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