|2||scoops BN Fibre|
|1-2||tsp Worcestershire sauce|
|1-2||tsp soy sauce|
|½ - 1||tsp black pepper|
Chop the onion, spinach, mushrooms, pumpkin and chicken.
Peel and chop the tomato
Grate the potatoes, celery, ginger and carrot.
Fry onion and chicken in a medium-heat saucepan until brown.
Add all the vegetables and approx.—1.5L of water. Add Worcestershire, soy sauce, BN Fibre powder, pepper, and ginger.
Bring to a boil, then simmer for 1 ½ -2 hours
Serve immediately, or store in the fridge for up to 5 days.
- This soup freezes great. Pack it into airtight containers, or ladle it into ziplock bags, and lay the bags flat in the freezer.