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–          1 large Carrot

–          1 large-ripe-red tomato

–          3 leafs of a medium size lettuce

–          2 tablespoon of Greek yogurt

–          1 teaspoon of Irish potato powder

–          ½  teaspoon of salt

–          ½  teaspoon of black pepper  or ¼ teaspoon of hot chili (optional)

–          1 teaspoon of vegetable oil

–          1 tablespoon of pre-cooked plain mushroom (optional)

–          1 boiled piece of chicken  or use chicken stalk instead of a teacup of water (optional)


  1. Wash vegetable thoroughly well
  2. Make the carrot mixture:

–          Blend carrots into a smooth paste

–          Add salt and black pepper or chili

–          Add I teacup of plain water (or 1 teacup of chicken stalk if not using a piece of chicken)

–           Add 1 teaspoon of vegetable oil

–          Add 1 tablespoon of pre cooked mushrooms (broken into tiny pieces)

–          Throw in a piece of chicken if you are not using any chicken stalk

–          Mix these ingredients well

–          Boil the mixture for 5 minutes, while stirring intermittently

3.    Make the tomato mixture:

–          Blend tomato and 3 leafs of lettuce into a smooth paste

–          Add 1 teaspoon of Irish-potato powder

–          Add  two tablespoons of Greek yogurt

–          Add  two tablespoons of water

–          Then, mix thoroughly well

4.    Add the tomato mixture to carrot mixture and boil for 2-3 minutes only

5.   Make sure that the soup thickness is according to your taste


1.  This is one of my favorite soups

2.  I posted on September 5, 2012 the recipe of the rolled-fried chicken, which you see in the slides above. The only difference is that I added lettuce to the onions, which I rolled on the chicken stripes. That is why; you see the green stuff in the middle of the rolled chicken. See my recipe of a rolled fried chicken in the video at:


@ Chipo Muponisi




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