Emergency chicken soup

This was made in rather a hurry as my daughter went down with tonsillitis.  I put a great deal of immune-boosting foods in there, and the end result was really rather spicy.... not unpleasant, though, with a spoonful of cream in there to cut the spice!

For the stock:

1 chicken carcase (I bought a cooked chicken from Lidl, and removed all the meat from the bones; we used the meat in salads, sandwiches and suppers, so nothing was wasted)
1 onion
2 carrots
1 parsnip
2.5 litres water
1 chicken "stock pot"
1 chicken bouillon cube

Boil all this up together in a pressure cooker for 30 minutes. Allow to cool, then drain, and discard solids.

For the soup itself

1/2 cup "soup mix"
1 small onion
5 cloves garlic (or more - why not?)
1 chilli pepper
1 cube frozen grated ginger (or use about 25g fresh ginger)
1 leek
1 sweet red pepper
1 tsp turmeric powder
Salt to taste

To serve: spoonful of creme fraiche or sour cream

Soak the "soup mix" (grains, beans and peas) in boiling water with 1/2 tsp bicarbonate of soda for at least 30 minutes. 
Put the onion, garlic, chilli and fresh ginger (if using) into a food processor with a little water, and blitz until smooth.  Put this mix in to a casserole dish to which you have added a little cooking oil.  If you are using the frozen ginger, put that in, too.  Cook gently with the turmeric until just not raw any more.

Add the stock to this mixture, and put the drained, rinsed soup mix into the empty pressure cooker with 1 litre fresh water and boil for 10 minutes.  When it has come down from pressure, drain and add to the soup with the leek and sweet pepper, which you have chopped very finely.  Bring to the boil and simmer for about 15 minutes.  Adjust seasoning - I found this extremely spicy, so am serving it with a dollop of creme fraiche or sour cream in each bowl to "cut" it.  But it is very good.