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2 tbsp.  Olive oil

1   Smoked bacon hock

2 tins   Mixed beans & chickpeas

3  Large carrots

1 large  Onion

3 cloves  Garlic

2 sticks Celery

1 bunch of Asparagus (optional)

1 bunch  Parsley

2 large   Kale leaves with stalks

2 medium  Potatoes (whole, not peeled)

2 cups  Cubed pumpkin (optional)

1 or 2  Chicken stock cubes

1 or 2   Beef stock cubes

1 or 2 tsp. of salt

1 cup  Dry white wine

2 liters   Water (to cover the hock)

1½ cups GF pasta noodles (e.g. spiral noodles)

¼ cup  Corn/tapioca/sticky rice flour mix

2 tsp.  Lemon juice

Herbs & Spices:

2 tsp.  Sweet paprika

¼ tsp.  Cajun pepper (optional)

5 whole   Cloves of clove

1 tsp.   Rosemary

1 tsp. Thyme

½ tsp.  Cardamom

½ tsp.  Chinese five-spice

1 tsp.  Black peppercorns (whole)

1 tbsp.  Brown sugar

Salt to taste

 

 

Method:

 

1. In a stock pot, lightly brown the whole onion in oil with the smoked hock

2. Peel the carrots and chop them into wedges. Add to pot with the garlic and whole potatoes

3. Chop celery with the cabbage and parsley

4. Add the wine and stock cubes

5. simmer for 5-10 minutes

6. Add the herbs & spices

7. Add the water

8. Bring back to a simmer, and simmer for ½ hour

9. Drain the tinned beans and add them to the soup

10. Add the pumpkin and spiral noodles

11. Simmer for a further 20 minutes

12. Remove the meat from the bone.

13. Mix the thickening flour with water, and stir in.

14. Keep stirring until the soup thickens (4 minutes)

15. Stir in the lemon juice, and allow the soup to rest

16. Serve with sprinkled chopped parsley.

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