Creamy vegetable soup

I make a lot of soup in winter, partly just because it is delicious and partly to get as much immune-building broth into my family as possible. I like to use a short-cook chicken stock in my soups both for its superior flavour and gut-healing properties. You can check out my favourite chicken broth recipe here.
When making stock I use a 10l stainless steel stock pot, to which I add the feet from 3 packs of heads and feet (I can’t quite stomach the heads…yet) and 3 packs of chicken necks. This yields about 6l of lovely gelatinous stock which I freeze in 750ml bottles for use in recipes like the one below. This works out to 8 servings of stock for my family of 4 for about R80. My dogs enjoy the cooked necks and feet afterwards as well.
I use frozen peas in this soup as my children love them, and it is a good way to cool the soup down quickly for hungry tummies. I am quite brand-loyal to McCain Young & Tender baby peas, they are streets ahead of the rest.


2 Tbsp. butter
1-2 leeks, sliced (optional)
1 large white onion, finely diced
3 medium turnips, diced
4 medium carrots, diced
3 cups chopped butternut
3 cups chicken stock
1/2 cup sour cream
about 1 tsp himalayan salt – to taste
1/2 cup frozen baby peas


    Gently fry the leeks and onions in the butter until they start to soften. Add the turnips, carrots and butternut and fry a few more minutes.
    Add the chicken stock and simmer until the vegetables are soft.
    Blend lightly with an immersion blender, leaving some lumps of vegetables.
    Blend in the sour cream and salt to taste, still leaving some lumps. If the soup is too thick you can add a little filtered water.
    Stir in the frozen baby peas and allow to stand for a few minutes while they defrost.

Serve and enjoy! I like to serve this with grated cheese, pork bangers or chicken pieces and avocado halves filled with sauerkraut.

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