Liz Godwin is Chair of the Rising Mercury Society who have supported Benenden Hospital for many years. The RM Society are fundraisers and friends.
Below is a vegetable soup recipe from Liz, who is well known at the Hospital for her home made cakes, jams and chutneys.
- Large onion
- A mixture of your favourite Christmas vegetables, for example potato, carrot, swede, sweet potato, green (French) beans, broccoli
- Mushrooms (as many as you would like, remember they shrink when cooked)
- Frozen peas (optional)
- Salt and black pepper
- 2 vegetable stock cubes
- 900 ml of boiling water
Peel and dice the onion, peel and cube the carrot, potato, swede and sweet potato. Cut the beans into pieces about 1 inch long, cut the broccoli into bite size pieces, slice the mushrooms and put all this into a large saucepan. Then add any other vegetables that you are using except the frozen peas.
Put the 2 stock cubes into a measuring jug and break them up with a spoon, add 500 ml of boiling water to the cubes and stir until dissolved. Pour onto the vegetables and then add to the saucepan another 400 ml of boiling water and stir well. Bring to the boil and add frozen peas if using them.
Add salt and pepper to taste but be careful with salt as the stock cube are slightly salted. Taste the liquid for flavour. Cook until all vegetables are cooked through.
If you would like the soup to be thicker put some of the vegetables and liquid into a liquidizer and mix. Then pour back into the saucepan, stir and make sure it is hot before serving.
If you’re looking for help to change your diet, our team of specialist staff - including a dietician and nutritionist – can help. Our diagnostic department offers tests, scans and examinations, helping you to feel better, fast. Call our Private Patient Team on 01580 363158 to see what we can do for you.
Published on 06 December 2019