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:
|Sort of Bortsch. Red Vegetables, including a Beetroot|
|Channa Dhal - seen here as thick lentils but it will be a smooth soup as well|
|Pea Soup (with a bit of Mint)|