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Winter Soup


Chicken Stock

Place chicken bones in a large pot with a whole onion and 1 tsp salt.

The bones can be the carcass from a roast chicken or any bones from a meal

Look for herbs in your garden to put in the stock e.g. parsley, bay, thyme.

Bring to boil and simmer  1- 2 hours.

Strain off bones and vegetables.

The bones and vegetables can be recycled into your garden if you have a bokashi.

Stock can be used straight away or frozen.


Winter Soup Vegetable soup

3 onions diced

4 cloves of garlic chopped

3 carrots grated

3 parsnips diced

3 – 4 potatoes grated

½ pumpkin diced

½ c barley

Chicken stock

A handful of parsley chopped

A handful of silver beet or spinach chopped.

A picking of thyme or dried thyme

Salt and pepper


Heat oil in a large pot. Saute onion on med to low heat until golden.

Add chopped garlic. Cook for another  2 minutes.

Add vegetables, thyme, salt and pepper and the chicken stock stock. Bring to boil and simmer for at least 40 minutes. Add parsley and spinach or silver beet. Cook for another 5 – 10 minutes. Serve


You can basically add any vegetables to this soup that you have on hand e.g. beetroot, kumara.

You can add any grains e.g. quinoa.


Experiment. Enjoy Create

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