There is nothing better than hot soup on a cold winters day, and last weekend was defiantly a soup weekend.
Here is the soup I mixed up, basic yet delicious. It also makes a lot!
Half a Leek
2 X Gluten Free Soup Mix
1 Stock Cube or 1 Cup of Stock
1 x Bacon Hock
Pepper to taste
Water (Large Pot) 7 Litres
What to do
Dice all of the vegetables into small cubes and add to a large pot of water. Stir in the soup mix, stock and bacon hocks.
Simmer on Low Heat for 3 hours, stirring occasionally with lid on.
Take lid off and turn up heat to boil for ½ hour. Stirring so nothing sticks to the bottom.
Turn heat back to low and leave for another ½ hour or so.
Eat and enjoy, add pepper to taste.
This made about 12 servings so it is great to freeze and eat later or have over a few days.