About the Recipe
Caring for an elderly parent who struggles to eat can be a challenge for many. As the list of foods that are visually appealing, easy to make, and easy to eat gets shorter, I found myself reverting to some basics. This comforting soup has become a favourite.
Ingredients
Soup Recipe
3-4 cups chicken stock (see recipe below)
3 medium stalks celery
250g piece of kent pumpkin
3 large carrots
2 large sweet potato (orange)
50-100ml thickened cream – can be left-out if the extra kilojoules aren’t needed
Sour cream
50g chopped curly parsley
Chicken Stock Recipe
Leftover BBQ chicken
Stalk of celery (include leafy portion of inner stalks)
1 medium carrot
4 cups of water
Directions
Chicken Stock
Add leftover BBQ chicken to a large saucepan (approx. 21cm).
Consider leaving the stuffing in the chicken if suitable, to add flavour to the stock.
Chop celery in chunks and add to pot.
Chop carrot in chunks and add to pot.
Cover the chicken, celery and carrot with water and bring to the boil.
Reduce the heat to low and leave stock to simmer for up to 5 hours.
Strain liquid into a heat proof container, cool and store for later use.
To get the most out of the carcass, you can run a small amount of boiling water over the bones, alternatively add the carcass back to the pot, a small amount of water and bring to the boil. Then strain again and discard all but the liquid.
Soup
Chop celery into fine pieces and add to an extra large pot.
Chop carrots, sweet potato and pumpkin into chunks and add to pot.
Add stock to the pot to cover the vegetables. Add extra water if needed.
Add salt, less is best. More can be added at the end to taste.
Bring to the boil.
Turn heat down to a simmer and cook until vegetables have softened - approximately 15-20 minutes.
Once vegetables have softened, use a stick blender/Bamix to blend the mix until smooth.
Add cream and blend through.
On serving, add a dollop of sour cream and top with parsley.