I lived on this soup when I was a poor art student in the late 70’s. I dressed in bright green tights and retro 1930’s dresses from the op shop, lived on a student allowance of $70 a fortnight and made gallons of this soup. I passed on this recipe to my youngest son who is at present a poor Jazz Piano student at the Conservatorium in another state (God I miss him!) . This soup is great because you can use it as a base and add anything you like to it according to your budget. It’s super healthy and so now I am putting it here for my son Seth who is an actor on the other side of the world in L.A. (God I miss him!) ,
Into a large pot place one and half cups of each of the following vegetables:
1 tablespoon of mixed herbs
A good lug of olive oil – about 4 tablespoons
salt and pepper
Fry everything for about 5 minutes stirring often. Its really important not to skip this step, this is what really brings out all the lovely vegetable flavours.
500 g (1 lb) of the cheapest bones you can find, lamb, beef, oxtail, ham hock, chicken anything is fine. I used lamb bones today but I just use what ever is cheapest. If you want a vegetarian soup leave out the bones but add some lentils or other legumes instead.
2 litres of vegetable stock, you can use the ready made stock or you can use powder or cubes and water which is what I did.
Bring to the boil then simmer gently for one hour.
Chop a bunch of parsley and add to the soup – this will taste great and give you a really good shot of iron.
Serve sprinkled generously with parmesan or tasty cheese.
Things I sometimes add to this soup are
bacon pieces, lentils, white legumes like haricot beans, other veggies like potato, yams, zucchini etc.