heat stove to around medium heat. Add the chopped onions. Brown the onions till light golden brown colour

add the chicken cubes along with the salt and mixed spices of your choice

cook for around 10 -15 minutes or until chicken is white in colour

mix the cup of soup with warm - boiling water. Add to pot. Stir and allow to simmer for 5 minutes

add around 1 litre of boiling water, along with your potatoes carrots and corn. Add the mixed veg once carrots are semi soft as the mixed veg cook quickly

Taste your food. The vegetables soak up the spices and salt if u feel it needs more seasoning add some more

Make sure to cover with the lid as this allows the flavour to be sealed in. allow to boil for 45 minutes or until the potatoes and vegetables have softened

if you wish to eat this as a stew, lessen the amount of water u add. Once fully cooked mix 1 - 2 tablespoon of corn flower into 1 tablespoon of cold water and add to the soup to thicken. Best served on fluffy white rice

Soup is best served with warm bread rolls, lightly buttered with margerine. Amazing to eat the following day as left overs

with this I made it into a stew served with roasted pumpkin

pumpkin chopped into squares. Baked in the oven at 180°F. Add 2 teaspoons drizzled olive oil. 2 teaspoons sugar. 1 teaspoon salt and spices. Turn regularly to avoid over cooking or burning