Kiddipedia

Kiddipedia

by McKenzie’s

Hearty Vegetable Soup

Preparation Time: 15 minutes Cook Time: 60 minutes Serves: 6

Ingredients:

  • 3/4 cup McKenzie’s Soup Mix, rinsed 2 tbsp olive oil
  • onion
  • rashers bacon, diced 2 carrots, diced
  • celery stick, chopped
  • 3-4 garlic cloves, finely chopped 1 litre chicken or vegetable stock 1 1/2 cups water water
  • potatoes, diced
  • 1 bay leaf
  • sprig rosemary
  • zucchini, sliced
  • 100g silverbeet or spinach, shredded

To taste, McKenzie’s Australian Natural Sea Salt Grinder To taste, McKenzie’s Whole Black Peppercorn Grinder Grated parmesan, for serving

Method: 

  1. Prepare soup mix according to on-pack preparation instructions and set
  1. Heat the oil in a large pot and add onion, bacon, carrots, celery and garlic, cooking until onion is just
  1. Pour in the stock, water, Soup Mix, potatoes and Bring to the boil and simmer for approximately 45 minutes.
  1. Add zucchini and silverbeet and cook for a further 5 minutes until vegetables are Season to taste and serve with parmesan.

Tips: 

  • Try a dollop of pesto when serving
  • Substitute bacon with ham hock or bacon shred the meat from the hock and add to the soup.
  • Try adding chard or covolo nero in place of spinach or
  • Use any other favourite vegetables such as pumpkin, cauliflower, green beans or

Classic Chicken Soup

Preparation Time: 20 minutes

Cook Time: 1 hour 10 minutes

Serves: 6

INGREDIENTS

  • 2 chicken Maryland 1⁄2 onion, quartered
  • 1 tsp McKenzie’s Pepper
  • sprig thyme 1 tbs olive oil 1 leek, sliced
  • carrots, chopped 1 celery stick, sliced
  • 3-4 garlic cloves, finely chopped
  • 3⁄4 cup McKenzie’s Soup Mix, rinsed 2 potatoes, diced
  • McKenzie’s Salt & Pepper, to taste Optional for serving, flat leaf parsley

METHOD

STEP 1:

Place chicken, onion, pepper and thyme in a large pot and cover with 3 litres water. Bring to the boil, reduce heat and simmer for 30 minutes until chicken is cooked through.

STEP 2.

Strain chicken and seasonings through a colander, reserving the liquid. Remove meat from chicken bones. Shred and set aside.

STEP 3.

Heat the oil in a large pot and add leek, carrots, celery and garlic. Cook until just tender. Add the Soup Mix and potatoes with 2 litres of the reserved cooking liquid. Simmer for approximately 30 minutes until soup mix is tender. Return chicken meat to pot and cook for a further 5 minutes until heated through. Season to taste and finish with parsley.

 

TIPS:

For a quicker soup, use store bought chicken stock and shredded charcoal chicken.

Try adding shredded spinach or kale to soup.

Use any of the vegetable off cuts, such as celery leaves and carrot tops, to make the chicken stock.