Soup doesn’t necessarily solve the problem of fluctuating weather patterns, but it’s easier to not care about what’s going on outside when you’re spooning into a big, delicious bowl of it. It is amazing the amount of flavour a small portion of smoked meat like the goose leg in this particular recipe can impart to a soup.
You’ll wonder why you’ve never tried it before!
1 Tbs (15 mL) canola oil
3 garlic cloves, minced
1 yellow onion, halved and thinly sliced
4 cups (1 L) water
6 cups (1.5 L) chicken broth
1 smoked goose leg - a smoked duck breast or turkey leg would work just as well
3 Tbs (45 mL) tomato paste
1 bay leaf
1 tsp turmeric
2 carrots, halved and 1/2 cm sliced
2 celery stalks, 1/2 cm sliced
4 white potatoes, diced
2 cups chopped green cabbage (approximately 1/4 of a green cabbage)
1 cup whole green lentils
1 Tbs (15 mL) apple cider vinegar
To taste salt and pepper
- Heat oil in a large pot on medium-high heat. Add garlic and onions and cook for until translucent, about 5 minutes.
- Add the next six ingredients to the pot. Once pot is simmering, cover and reduce to medium heat. Let cook for 30 minutes.
- Remove smoked goose leg (or duck/turkey) from pot, set aside to cool, and discard bay leaf. When cool, remove meat from leg bone and chop into bite-size pieces.
- Return meat to pot along with remaining ingredients. Let soup simmer, uncovered until the lentils have cooked through, approximately 18-20 minutes.
- Season to taste with salt and pepper and serve.