Description
A cozy, nutrient-packed marrow and vegetable soup perfect for chilly evenings. Easy, hearty, and full of flavor.
Ingredients
Units
Scale
- 9 marrow bones, salted and peppered
- 2 pieces of beef shin bone
- 1 1/2 liters water
- 4 whole carrots
- 3 large potatoes, whole
- 3 turnips, whole
- 2-3 whole parsnips
- 5 sticks celery, chopped
- 4 leeks, washed and chopped
- 3 medium tomatoes, grated
- 1 tbsp brown vinegar
- 1/4 tsp mixed spice
- Pinch of ground cloves
- 4 bay leaves
- 5 spring onions, chopped
- Bunch of parsley, chopped
- 2 beef or vegetable stock cubes
- Salt and black pepper, to taste
Instructions
- Preheat oven to 230°C. Salt and pepper 9 marrow bones, roast 25 minutes, and set aside.
- Bring 1 1/2 liters of water to boil, add 2 beef shin bones. Simmer and skim off any froth.
- Add 4 whole carrots, 3 large potatoes, 3 turnips, 2–3 parsnips, 5 sticks chopped celery, 4 chopped leeks.
- Stir in 3 grated tomatoes (optional pinch of sugar if too acidic), 1 tbsp brown vinegar, 1/4 tsp mixed spice, pinch of ground cloves, 4 bay leaves, and 2 stock cubes.
- Season with salt and pepper.
- Simmer on low heat for 1 hour.
- Add roasted marrow bones after 45 minutes.
- Mash most veggies, leaving a few carrot slices whole.
- Add back to soup.
- Optional: blend for smoothness.
- Break up shin meat, garnish with green tips of spring onions or parsley.
- Serve with crispy bread or rolls.
Notes
Created, Prepared, Tasted, and Tested by Gail
