Market Day Soup

Market Day Soup

How did Market Day Soup come about?

It’s not always possible to grow everything yourself, so every fortnight or so, we trundle down to the local Frmer’s Market to stock up on Fruit and Vege, and some other items too, such a honey, eggs, meats, etc.

The Australian Farmers’ Markets Association has a directory of local markets, and there are probably others to be found as well.

We like the markets because most of the stall holders grow their own produce and deliver it fresh to the markets from their own gardens and farms.  And our purchases are supporting local growers, not multi-national companies.

Be mindful that some stall holders buy their produce from the Wholesale Markets in your capital city.  They are not growers.  This is not necessarilly bad, but we prefer to deal with stall holders who grow their own produce.  They often have a more limited range – e.g. we buy tomatoes from a guy who sells only tomatoes.  Same for mushrooms and apples.

So, back to the story . . .

Invariably, on the day before Market Day, there are some supplies left over in the pantry and  fridge.  They are not bad or “out of date”, but they need to go to make room for the fresh stock.

This wastage annoyed me, so I invented Market Day Soup by gathering up all the left over produce and creating a soup with it.

Some of the best soups I have made have been “invented” on the night before Market Day. 

So, go on . . . give it a go!

Market Day Soup
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Recipe type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Gather all the remaining vegetables in the pantry and fridge and make a soup! This really is an opportunity to be creative.
Ingredients
There are no fixed ingredients, but use this as a guide.
  • A splash of Olive Oil
  • 3-4 cloves Garlic
  • 1 large Onion
  • 1-2 tablespoons Worstershire Sauce
  • 1-2 tablespoons Fish Sauce
  • 1-2 tablespoons Soy Sauce
  • Liquid stock or 2 Stock Cubes
  • 1-2 litres of boiling water (heat in kettle)
  • Veges left over in the pantry and fridge
  • 425g can of pink salmon or tuna.
  • You could subsititute lamb or beef.
Instructions
  1. Gather all the vege's out of the pantry and fridge.
  2. Prepare them, wash, peel, dice into small chunks.
  3. Heat a large saucepan, add the oil, onion and garlic.
  4. Add the sauces - whatever you have available - vary it.
  5. When this has cooked down, add the harder veges, such as pumpkin and carrot, that will take longer to cook.
  6. Add some of the boiling water to cover the contents of the pot.
  7. Add the stock cubes, (or replace the water with liquid stock if you have it).
  8. When these are almost cooked, add the softer veges, like broccoli and spinach.
  9. Remember to taster regularly and season to taste.
  10. Add sufficient water to taste. You may have a very thick soup, (less water), and more of a broth, (more water).
  11. When almost cooked, add the canned salmon to heat it.
  12. Serve.
Notes

If substituting raw meat, add this earlier in the process so that it cooks sufficiently.

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