This moorish vegetable soup is delicious, warming and good for your body and soul. Though not a very glamorous meal, it is an excellent way to use up any remaining vegetables in your fridge at the end of the week.
Ingredients – makes 4 generous servings
1 tbsp coconut oil
1 tbsp butter
2 cloves of garlic
4 small leeks
4 medium carrots
6 celery stalks. Use the leaves as well, don’t be wasteful!
1 small courgette
300g cooked and shredded ham hock
6 cups chicken or herb stock
To taste: salt and pepper, 1 tbsp apple cider vinegar, 1 tsp english mustard
Finely dice the onion and garlic. Roughly chop all the other vegetables into small pieces.
Heat the oil and butter in a large pot. Sauté the onion and garlic for a couple of minutes, then add the celery. Sauté for another few minutes, then add the remaining vegetables except for the courgette. After 5 minutes, pour in the chicken stock. Bring to a simmer, and leave on low heat for 30 minutes.
Add the courgette, ham hock, vinegar and mustard, and simmer for another 10 minutes. Taste, and season with salt and pepper if you think it needs it.