KITCHEN  CULTURES
WHAT DO YOU FEEL LIKE EATING?
  • Home
  • About us
  • Recipes
    • Breakfast & Brunch
    • Hors d'oeuvres & Snacks
    • Soups & Salads
    • Meat
    • Poultry
    • Pastas & Casseroles
    • Vegetarian Mains
    • Seafood
    • Sides
    • Easy Desserts
    • Beverages
  • Contact Us/Comments

End of the Week Soup

Serves 8

This soup consists of whatever vegetables you have left over by the end of the week. I just throw in everything into the pot and it turns out tasty no matter what. Before going for your next grocery trip, try this recipe to get rid of those random vegetables in the fridge. You can add, celery, peas, red or yellow peppers, cream of corn, mushrooms, potatoes or squash. Today I am using chicken stock to make this soup, but you could use vegetable or beef stock.

Back
What you need: 

2 litres chicken stock
Black pepper to taste
Salt to taste
6 tbsp soya sauce
2 tbsp white vinegar
4 tbsp ketchup
1 tbsp hot sauce
½ cup chopped capsicum
1 cup chopped spring onions
2 pureed tomatoes
1 cup shredded cabbage
2 grated carrots
2 eggs
¾ cup corn starch

How to:

1.       Bring chicken stock to a boil.
2.       Add black pepper, salt, soy sauce, white vinegar, ketchup and hot sauce.
3.       Stir well and then add all the vegetables.
4.       Cook for 15 mins on medium heat until all the vegetables have cooked well.
5.       Beat two eggs and drop the egg slowly with your left hand into boiling soup while stirring continuously with your right hand.
6.       Dissolve corn starch into two cups of water and add to the soup while stirring continuously.
7.       Cook for another 3 mins until the soup thickens.
8.       Your soup is ready to serve.

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

Tweets by @kitchencultures

Connect With Us!

message kitchen cultures
leave a comment on kitchen cultures