Bacon Hock & Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6- 10 serves
 
Ingredients
  • 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
Instructions
  1. 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
  2. once simmered for 12 + hours allow to cool
  3. strain liquid and remove, onions, garlic and meat from hock refrigerate until required,
  4. discard fat and bones (or use them again to make more stock)
  5. Refrigerate stock/broth
  6. once stock/broth is cool the fat will settle on the top as white spots, scoop off and discard.
  7. Reheat your stock then add your chopped vegetables,, garlic and onions
  8. Heat until vegetable are cooked and soft
  9. Use a stick blender for a smoother texture then add in hock meat and warm through
  10. Serve with a spoonful of cream stirred through
  11. Freezes well
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/bacon-hock-vegetable-soup/