Thyme Cottage Industries
suppliers of fresh herbs and select foods

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Chicken Stock

A good stock is the making of a fantastic soup, stew casserole. They are so easy to make and cheaper than chips!!!! You can use bacon bones, beef bones etc depending on what your end use is. I find the chicken stock tends to be good for everything especially soups. Don't peel your vege, there is no need too and in the case of the onion it gives the stock colour.

2 chicken carcasis (I get them from the butcher or use ones from roast chicken dinner)

2-4 carrots, roughly chopped

1 small beetroot,  roughly chopped

2-4 stems of broccoli, cauliflower, celery or alike,  roughly chopped

1 large onion, quartered

1/2 bulb garlic

50-100g mixed herb garni, such as thyme, oregano, chives, parsley, rosemary

1 Tbsp salt

1 Tbsp whole peppercorns

2.5-3L water

Place all ingredients in slow cooker and cook on low for 6-8 hours. Strain and refrigerate or freeze the stock until needed. 

Tomato soup
The humble tomato has been hailed as one of the worlds healthiest foods for its antioxidant properties so you can't go wrong with the soup!!! This makes a big stock pot worth so there is plenty to put in the freezer or to share around. In our house it often doesn't make it to the freezer or get shared!!!!

I/4 cup Rice Bran oil

6 medium sized onions roughly diced

1 bulb garlic peeled and roughly chopped

1/2 cup plain flour

2.5L of chicken stock (see recipe above)

2.55kg can or fresh diced or crushed tomatoes

2 Tbsp of sugar

1 tsp fresh thyme or 2 tsp TCI Fresh and Fast Thyme

salt and pepper to taste

Add a few dashes of tabasco or Kaitaia Fire for a bit of heat

Cook the onions and garlic in the oil, once soft stir in the flour and then add the rest of the ingredients and simmer for 30 min, taste and add more sugar and salt if required. Use a stick blender to whiz and enjoy.

Pumpkin soup
This soup is so good for you, heaps of flavour and a great bug buster, This makes a big stock pot worth so there is plenty to put in the freezer.

3 kg pumpkin deseeded, cut and roasted
oil or butter for frying
2 large onions
6 cloves of garlic
100-200g fresh ginger peeled and chopped
3-4 L vege or chicken stock (see recipe above)
6 sprigs of thyme and a sprig of sage and chives tied together with cotton (dried = 1 tsp thyme and 1/4 tsp sage)
3/4 tsp nutmeg
salt and pepper to taste

Fry off the onions, garlic and ginger, add the 2/3 of the stock. Scoop out the pulp from the roasted pumpkin, discard the skin and add to the pot. Add the rest of the ingredients and simmer for at least 20 min. Remove the herbs and blix with a stick blender, add more stock if too thick and more nutmeg, salt and pepper to taste.
Add 1-2 roasted beetroot in to give your soup a lovely colour.
This makes a bucket load of soup so halve the recipe if necessary