Ingredients
- 3 peaches
- 3 barely ripe bananas
- 3 garlic (cloves)
- 2 zucchini
- 2 sweet potatoes
- 2 turnips
- 2 limes
- 2 potatoes (white)
- 2 pears
- 1 carrot
- 1 onion
- 1 veal knuckle
- 1/2 cabbage
- 1/4 lamb (boneless)
- 1,900 ml water (cold)
- 1,900 ml chicken broth
- 800 gr chicken
- 220 gr ham
- 150 gr corn from the cob (cut)
- 110 gr beef (boneless)
- 100 gr chickpeas
- 45 ml oil
- 3 gr salt
- 1 gr pepper
- 1 gr coriander seeds
- some left over for lunch the following day
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 5 cm slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tablespoon. of Guacamole.