RAID THE FREEZER LOCKDOWN SOUP
“Spit braai mutton leftovers, red lentil, tomato, gnocchi and sriracha with panini. The carcass from last weekend’s spit braai was cut up into chunks and frozen. There is enough meat and bones to make a hearty stock for soup. The gnocchi was a batch that I made about a month ago and froze to use later (and it worked perfectly). Leftover frozen veggies (carrot, baby marrow). Paninis was from WW some weeks ago and frozen as well and just quickly baked for 5 minutes.”
- 1 litre meat stock and or bits of leftover meat on bones (even braaivleis cut up into bite sized pieces and frozen for later use in stews or soups)
- 1 tin chopped tomatoes
- 1 cup leftover frozen mixed vegetables
- 1½ cups of freshly made, then frozen, gnocchi
- 1 cup red lentils rinsed
- sriracha sauce or powder to taste (I grated it over the liquid in pot)
- 2 tomato and onion stock cubes
Place the meat into pressure cooker and add hot stock. Cook under pressure for 20 minutes. By now meat will fall off bones easily. Remove bones and cartilage and shred the meat with two forks into small pieces. Add the meat back into the liquid and add everything except the gnocchi and sriracha. Cook under pressure for five minutes maximum.
Release the pressure, add sriracha and gnocchi and simmer without pressure for five minutes.
Serve with warm paninis and butter.
Recipe and photograph: Elsabie Templeton
