Vegetable broth for starters

I know several people who would rather starve than eat any form of salads.

Now, I am not talking about that mayo laden Cole slaw you get at parties.

I mean those really healthy, crunchy bites of a myriad of colourful vegetables, chunks of chicken or prawns, topped off with a homemade heart healthy dressing.

So this weekend edition is dedicated to those of you who ask the person who offers you a bowl of salad, ‘Am I a goat?’

Begin with a vegetable broth, and then when the vegetables become more familiar to you and your palate, you may graduate to crunchy salads.

Try this vegetable broth.

INGREDIENTS

1 large chicken breast

2 medium carrots

1 small celery stick

3 stalks of spring onions

1 shallot

1 sprig of rosemary

1 green pepper

1 medium sweet potato

2 teaspoons black pepper

2 stock cubes

2 table spoons oyster sauce Salt to taste

PREPARATION

Try to cut the veggies into nice bite size chunks.

Parboil the chicken and potatoes, seasoning liberally.

Take out the chicken and add some more water to the stock.

Add the oyster sauce, salt, stock cubes, rosemary and pepper.

Add the onions, shallot and celery and carrot.

Cover and leave to boil for 3 minutes.

Taste the broth and adjust salt and pepper as needed.

Add the chicken, potato and green pepper.

Cover and leave to simmer for 2 minutes on low heat.

Take down and enjoy as a pre-lunch snack or dinner.