Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

Here is a warm winter soup meal, this can have many adaptations to the recipe so please add or omit anything that you need to. This tastes fantastic the longer it is left so by day 2-3 it is at its prime.

In a heavy based pan, sauté slowly in oil on a medium heat till soft:
2x onions chopped
2x spring onions chopped
4x cloves crushed garlic
3 whole fresh chillies if you like the taste and want a bit of heat

Add:
5-6 litres chicken stock or 6 teaspoons chicken stock powder dissolved in 6 litres water
1 big bacon hock
1 teaspoon salt if needed
2-3 cups plain (pasta/rice) free soup mix
Bring to the boil and simmer for two hours, then add
1/2 cauliflower florets
1 broccoli florets
2x zucchini
4x chopped carrots
1 cup frozen peas and corn
Simmer slowly for one hour then turn off heat and leave to cool or even overnight.
When cold, take out hock and remove bone and chop meat into pieces. If there was any sediment on the top then scrape it off and discard.
Get a stick blender and mauli the pot full of veggies until thick and smooth with only a few lumps.
Add bacon back to pot with a handful of chopped parsley and simmer away on a low heat for 1-2 hours remembering to stir occasionally so it does not burn on the bottom.