Noodley Soups
In my pile of must read books, which I optimistically keep adding to, are a few titles which might be categorised as ‘ethical eating’. There are intersecting issues to consider and finding a diet that addresses multiple ethical concerns can be a balancing act.
Take local food as an example. It reduces the environmental impact of transporting food however local unseasonal or exotic foods may have high energy inputs. Supporting local farmers, food producers and retailers maintains employment in our area and keeps money in the local economy. Whilst farmers and food producers from further away need a market for their food and supporting FairTrade and similar schemes benefits people and communities around the world. If these sort of dilemmas interest you I recommend my current read, Sustainable Diets by Pamela Mason and Tim Lang.
Pamela Mason is one of the founders of the Food Manifesto for Wales, along with Jane Powell (www.foodmanifesto.wales @maniffestobwyd). They started a conversation which is growing to become a Welsh food network. Everyone with an interest in food is welcome to join. At this time of policy change, with our political departure from Europe imminent, a hub for discussions and debates around food policy and the future of food, farming and how we feed ourselves in Wales is welcome.
These recipes were inspired by a handful of local businesses with a few exotic ingredients to balance it! If cooking meat I choose free-range and buy from local butchers - the butcher often prepare it for me; e.g. separating chickens into breasts, legs and carcass which I can use in different recipes (a great reason to use local butchers, particularly as I’m vegetarian but cook meat dishes for my family of omnivores). From a food ethics perspective it makes so much sense to draw every last nutritional benefit from meat e.g. honouring the creature's life, environmental impacts, financial considerations... which chicken stock does so well as the basis for the meaty version of this soup. Most of the vegetables I bought were grown organically in Pembrokeshire with additional ingredients from local shops in Narberth.
Chicken Stock
Vegetable Stock – follow this recipe but leave out the chicken, you can add additional vegetables such as mushrooms, tomatoes, peppers...
Ingredients
Chicken carcass/bones, incl. giblets if you have them (leftover from a roast/uncooked – some butchers will give away/sell chicken carcasses)
Vegetables, I usually use 1-2 onions, 1-2 carrots, 1-2 sticks celery
Peppercorns and hardy herbs (bay leaf, parsley stalks...)
Water
Method
Place the chicken carcass/bones and giblets into a high sided pan, break into pieces to fit in the pan if necessary.
Wash and chop the vegetables into large chunks and add to the pan along with the peppercorns and herbs. Pour over cold water to cover all the ingredients.
Place on a high heat until the water boils then reduce heat so it simmers. Simmer for an hour (if making vegetable stock, 30-45 minutes). Skim off any froth that appears from time to time.
Drain the stock through a sieve/colander into a container and use immediately or cool quickly. You can use this rich stock for gravy, adding to dishes like soup, risotto and making sauce for a chicken or vegetable pie. The stock keeps in the fridge for 2-3 days or can be frozen.
You can repeat the process, add fresh water to the pan and simmer again for an hour. The stock will have a milder flavour and still be good for the recipes suggested above.
When you have finished making stock you can pick over the carcass for bits of meat. This meat and the vegetables can be used for the soup recipe below.
Chicken Noodle Soup
Vegetable Noodle Soup – use vegetable stock and you can add fried cashew nuts/tofu/egg as a protein-rich food, for flavour & texture.
Ingredients
This recipe is a guide so use quantities to satisfy the number of people you’re feeding, e.g. a large handful of raw vegetables and a small handful of protein-rich food (chicken/nuts/tofu/egg) per person, check noodle pack for portion recommendations.
Oil
Onion
Garlic, ginger and chilli - fresh/dried/sauce etc (a dash of each/portion)
Some fresh vegetables, e.g. carrots, broccoli, peas, peppers, mushrooms, bean sprouts…
Leftover vegetables e.g. from making stock/another meal (optional)
Cooked chicken e.g. from making stock/roast leftovers (optional)
Chicken/vegetable stock (homemade or from a packet)
Noodles (you could use pasta/rice)
Salt and pepper
Method
Prepare your fresh vegetables, peel if necessary and slice into long thin strips/small pieces. Finely chop/grate the garlic, ginger and chilli (if using fresh).
In a wide pan heat the oil on a medium heat and fry the onions followed by other vegetables. Cook gently so they don’t brown, until they’re slightly softened. Add the garlic, ginger and chilli and stir in.
Slice the vegetables from the stock (if using) and chop the cooked chicken (if using) into bite size chunks, add them to the soup pan and stir in.
Add the stock to cover all the ingredients, bring to the boil then add the noodles (top up with stock/water if necessary, so all the ingredients are covered). Cook for as long as indicated on the noodle packet and serve in large bowls.
Slurping is pretty much guaranteed with slippery noodles and ribbons of vegetables, part of the fun of this soup!