Lasopy
(Madagascar Vegetable Soup) Recipe

Origin: Madagascar Period: Traditional

Ingredients:

1.5kg veal bones
2l water
2 tbsp salt
3 carrots, peeled and cut into three equal pieces
1 small turnip, peeled and cut into chunks
7 spring onions cut into large pieces
200g fresh string beans
200g tomatoes, quartered
1/2 tsp black pepper

Lasopy
(Madagascar Vegetable Soup) Preparation:

Method:

Add the veal bones, water and salt to a pot, bring to a simmer, cover and cook for 1 hour before adding all the remaining ingredients. Simmer for a further hour, or until the vegetables are tender.

Remove the veal bones, render the vegetables to a puree, return to the stock in the pot, cook for a further 5 minutes and serve.

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