Chicken stock / veggie soup

What's veggie soup doing in the chicken section I hear you ask?

Well the reason is that this is another of our '5 meals, 1 chicken' recipes. The veggie soup is made using a beautiful chicken stock made from the carcass of the chicken.

To make the stock, put the chicken carcass, black peppercorns, celery, carrot, onion, 3 bayleaves and cover with water.

Bring to a slow simmer and remove brownish scum (yuk!) from the top (probably need to do this once or twice), then simmer for 2 - 2.5 hours. Carrots will be soft.

Ladle the stock out gently and put into containers - this will be the clearest stock. Strain the rest.

To make the soup, soften one large leek (chopped) in the bottom of a large saucepan in butter, add cubed parsnip, kumara and carrot and add the stock. Simmer until veggies are just cooked, then add cabbage, courgettes and kale. Add anything else you fancy, for example chick peas to make it more substantial. Season to taste.

Serve with crusty bread and butter.