soup with meat

🧾 🥘 stewed meat with vegetables and spices

a comforting, slow-cooked stew made with tender shredded meat, soft taro, and seasonal vegetables like chayote and carrot. simmered in a fragrant blend of curry, turmeric, white pepper, and garam masala, then finished with fresh dill leaves.

🍴 meal/type

• mains
• lunch
• stew
• meat-based
• slow-cooked
• with vegetables
• spiced

🍃 ingredients

• meat (chicken, duck, lamb) – 500 g · source: local farmers
• chayote – 1 · source: grown on site / local farmers
• carrot – 2 · source: grown on site
• taro – 2 roots · source: grown on site
• dill leaves – to taste · source: grown on site
• mushrooms - any seasonal grown on site

🌶️ spices

• turmeric – 1/2 tsp · source: imported

🔧 equipment needed

• large pot
• knife
• pan
• spoon
• strainer or ladle

📝 step-by-step instructions

1. boil the meat

• place meat in a large pot
• cover with water and boil gently for ~1.5 hours until tender (saucepan must be covered with lid)
• remove the meat and keep the broth

2. add the taro

• add taro roots and carrots. boil until soft

3. add the vegetables

• cut chayote into chunks
• boil them in the meat broth until soft

4. shred the meat

• once cooled slightly, shred the cooked meat into thin strips

5. combine and stew

• add turmeric and dill
• cook on medium heat for 10–15 minutes until fragrant and fully combined

6. serve

• serve warm as a standalone dish

⏳ timing

• prep time: 15 minutes
• boil time: ~1.5 hours for meat, 20–30 minutes for vegetables
• final cook: 10–15 minutes
• total: ~2 hours

🔥 nutrition (per 100 g)

• calories: ~140–160 kcal
• protein: ~13–15 g
• fat: ~6–8 g
• carbohydrates: ~6–8 g

🧪 variations & substitutions

• swap taro with sweet potato or cassava

🧭 food pairing

• salad, taro / sweet potato chips, herbal tea

♻️ waste use

• vegetable peels: animal feed

💡 tips

• for deeper flavor, toast spices in oil before combining
• taro should be cooked no more than 20 - 25 minutes

• enjoy your meal! 🥘🌿