It’s my own, so there are no quantities! Come to think of it, you can use whatever vegetables you like, but this is what I made today:
Soup base; dried pulses, beans, barley etc, soaked overnight
(if gluten allergy, leave barley out)
Cabbage
Leeks
Celery
Onion
Worcestershire sauce
Horseradish sauce
Yeast free vegetable stock
Chicken stock (homemade if gluten allergy)
Cooked chicken, no fat or skin
Simmer for 20 mins then add the diced chicken and stir for further 5 mins
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