It’s a third-generation recipe from my Nana Lily. When we were kids, she would make it with alphabet macaroni. I still get nostalgic – every time I would fall sick, my Nana would make the alphabet soup with chicken bone stock. She would top the soup up with shredded chicken to make it a wholesome meal. Did you know chicken stock boosts immunity and cures a sore throat?
Ingredients
- For the stock – any veggies you have in your house
- 1/4 Kg Yellow Pumpkin
- 3 Ripe Tomatoes (medium)
- 2 Peeled Carrots (medium)
- 1 Green Capsicum (medium)
- 7-8 Garlic Cloves
- 8 Pepper Corns
- 1/4 Stalk Celery
- 1/4 Stalk Celery
- 1 Sprig of Spring Onion
- Oil for Cooking
- 1 Maggie Soup Cube (optional)
Preparation
Prep: 10 minutes
Cooking: 45 minutes
- Roughly chop all the veggies and put them in a pressure cooked filled with water. Pop in unpeeled garlic and whole pepper corns before putting the lid.
- Put the gas on high flame till the first whistle. Afterwards, turn the gas on low flame and let it cook for 35-40 minutes. Once done, allow it to cool down completely.
- Drain the excess stock from the vegetables into another pot (make sure you keep blanched garlic cloves aside) and puree in a blender.
- Heat 2 tablespoons of oil, squeeze the garlic pods (saved from the above process) and add chopped spring onions. Sauté for 2 minutes.
- Add pureed vegetables, 1 Maggie soup cube and mix well. Add vegetable stock and let it simmer for 10 minutes.
- Season with salt and pepper before serving.
