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

🍃 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! 🥘🌿

soup with meat.md