About this recipe: My nan used to make this, my mum did on a rare occassion! My nan used barley, but it's a bit too tricky and I ok to leave that out. I remember my nan did a large batch of this soup once- I was staying with her...I ate it for lunch and dinner for several days in a row and I will never forget how much energy I had- and I felt very good. Thought I'd pass it on. x
There are two Telma soup mixes - one contains 3% chicken the other has no meat in the ingredients and I think its fine for vegetarians. You can use another brand of chicken stock - as long as it will make clear chicken soup.
You can add an onion, leek or chives to the soup as well, however I can't eat them, so I get the extra seasoning from the stock cubes.
Altered ingredient amounts. ***cooking time is going to reduce the portion sizes, as the veg absorb the liquid- this will make a very thick soup- which will resemble baby food...to get more portions from the same amount, cook only for 20-30 mins on simmer- after allowing it to boil first...check with a fork- if the potatoes are reaching 'soft'- but not quite soft enough to mash- then you stop cooking it, allow 5 mins for it to cool slightly, and then as per main instructions- transfer to your food processor, use the knife blade, and follow instructions for puree, make sure you add 3 ladels of the liquid to the drained veg, and whatever you do- DO NOT throw away the remainder of the liquid!. Transfer the pureed veg to the rest of the liquid, stir- and you will still have a thick soup, but alot more of it! - 09 Feb 2009