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Sausage Stew


  • 3 cups of sausage
  • 1 1/2 tbsp of flour
  • 6 cups of vegetable stock
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1 clove of garlic, chopped
  • 1 rib of celery, chopped
  • 5 cups of baby spinach
  • 1 tsp of oregano
  • 4 tbsp of olive oil
  • 1 bay leaf
  • 1/2 cup of basil leaves, chopped
  • 2 cups of cabbage, chopped
  • salt and pepper


  1. Roll the sausage into tiny little balls the size of a dime.
  2. In a large deep pan sauté the celery, carrot, onion, garlic and cabbage in the olive oil for 5 minutes.
  3. Add the vegetable stock and the bay leaf, oregano and basil.
  4. Add the spinach and simmer until it wilts.
  5. Add the sausage balls and the flour and simmer the soup on low for 25 minutes.
  6. Add salt and pepper to taste.

Serves: 5-6 persons




Curry Soup


  • 2 cups of egg noodles, boiled for three minutes and set aside
  • 2 chicken breasts, boneless, skinless and cut into thin strips
  • 2 tbsp of Indian curry powder
  • 2 tbsp of peanut oil
  • 1 onion, diced
  • 1/2 cup of basil leaves, chopped
  • 1 red hot chili, cleaned and chopped
  • 1 tbsp of ginger root, grated
  • 3 cups of chicken stock
  • 1 1/2 cups of coconut milk


  1. Cook the chicken in the oil for about 6 minutes.
  2. Remove the chicken from the pan and add the onion.
  3. Simmer for 5 minutes.
  4. Add the curry, chili and ginger and simmer for 3 minutes.
  5. Add the chicken stock and simmer for 20 minutes.
  6. Add the coconut milk and basil and simmer for 10 minutes.
  7. Evenly portion the noodles and chicken among the bowls of curry soup.

Serves: 4 persons

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