Chicken and vegetable soup

Chicken and vegetable soup

Zöldség leves

By
From
Cooking from memory
Serves
12-14
Photographer
Mark Roper

This soup is generally served at the Sabbath meal. The paprika gives it a vivid red colour.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 onions, finely chopped
1/4 red capsicum, finely chopped
2 cloves garlic, minced
1 teaspoon sweet paprika
3 carrots, chopped
4 stalks celery, finely chopped
3 potatoes, finely chopped
2 parsnips, finely chopped
2 chicken carcasses
2 chicken wings
2 chicken marylands, halved
1/2 cauliflower, cut into small florets
1/2 broccoli, cut into small florets
1 cup frozen peas
1 vegetable stock cube
1 tablespoons salt
1/2 teaspoon ground black pepper

Method

  1. Heat the oil in a large saucepan and sauté the onion and capsicum for 3–4 minutes, or until softened. Stir through the garlic and paprika and then add the carrots, celery, potatoes, parsnips and chicken. Stir for a couple of minutes and cover with water. Cover the saucepan with a lid, bring to the boil and cook on a medium heat for 11⁄ 2 hours. Add the cauliflower, broccoli, peas, stock, salt and pepper and cook for a further 30 minutes.
Tags:
Jewish
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