Hearty soup recipe
Ingredients 8 cups of water. 4 stock cubes – chicken, beef, or vegetable. 3 medium onions thinly sliced or diced. 2 stalks of celery thinly sliced. 4 garlic cloves, diced. 6 carrots, peeled and cut into round shapes. Salt and pepper to taste. Additions 200g pasta/noodles OR 200g lentils/chickpeas OR 400g protein – whole chicken, lamb shanks, tofu.
Steps 1. Bring protein (chicken or lamb), water and stock to the boil in a large pot. 2. With a spoon, skim any foam that appears on top of the water and put in the bin. The foam will look a little cloudy. 3. Add the onions, celery and garlic and simmer, with a lid on top to cover it partially, for 30 minutes. 4. If you have used chicken or lamb, remove it from the pot carefully. 5. Add the carrot and simmer for 40 minutes.
6. If you are using lentils, add them now. 7. When there’s 5 minutes left on the timer, add in your pasta or noodles or tofu if you are using them. 8. With two forks, or gloved hands, shred the chicken
or lamb, and add back to the soup, or use for another dish.
9. Season the soup to taste with salt and pepper, ladle into bowls, and enjoy!
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