Stone Soup comes from a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food to make a meal that everyone enjoys. (Wikipedia).
At home, we make this as a stew instead of a soup. If you prefer, you can have it as a soup by simply adding water to the stew.
Stone soup is really simple to make and can contain just about anything. You only have to maintain the same first ingredients.
This main ingredients will be listed below as "compulsory" while other ingredients will be listed as "optional".
The optional ingredients will contain suggestions of what you can add to the stew.
Here are a couple of ways I enjoy stone soup.
- This stew can be enjoyed by itself with some bread or chapati for breakfast.
- A dip for crisps or tortilla chips.
- An alternative to ketchup on french fries.
- As a sauce to accompany any starchy dish: Pilau, chapati, indomie or even ugali. The variations are endless!
Here is an image of how I paired it with the savoury veggie pancakes on a previous post as well as other serving suggestions.
- 1 large onion
- 4 Tomatoes
- 3 garlic cloves
- Salt to taste
- Seasoning (I used Royco )
- Any cooking oil. (I used coconut oil)
(These ingredients makes three servings of stew)
- Herbs and vegetables: Coriander, Capsicums, chives, tarragon, chilli, potatoes parsley, carrots and cucumbers. To name a few.
- Refresh those leftovers: Sliced sausages, ham, chicken, nyama choma (roasted meat), eggs and any lentils.
- Preheat your vegetable oil in a cooking pot, add the sliced onions, salt and garlic. Cook until the onions turn golden brown.
- Pour in the tomatoes followed by the Royco and do not stir.
- Cover the pot and reduce the heat this will give the tomatoes enough time to soften. After about 6 minutes, uncover and mix.
- Add water, yoghurt, coconut milk or cooking cream. Let it simmer for up to 5 minutes. Serve and enjoy!