For its maiden voyage I filled a third of it with a mix of chicken bits, a selection of vegetables and some spices, another third with water, then simmered the lot for about five hours.
Result - a stock you could eat with a knife & fork!
Using the stock as a base I've made three soups:
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| Sort of Bortsch. Red Vegetables, including a Beetroot |
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| Channa Dhal - seen here as thick lentils but it will be a smooth soup as well |
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| Pea Soup (with a bit of Mint) |
