Guinea Fowl Soup with Vegetables

Guinea Fowl Soup with Vegetables

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Servings: 4
Calories: 346


  • 1 guinea fowl weighing 1 3/4 lbs
  • 1 tsp salt
  • 3 pt water
  • 1 onion
  • 1 bay leaf
  • 1 clove
  • 18 oz courgette zucchinis
  • 1 bunch Watercress salad cress


  • Wash guinea fowl thoroughly, inside and out, put in pot with salt and water and bring to the boil.
  • In the meantime, peel onion and use the clove to spike the bay leaf into it.
  • During the first 30 minutes of cooking time, skim off any scum that forms.
  • At the end of this time, add onion and simmer for 20 minutes until reduced by half.
  • Rinse, dry and cube courgettes (zucchini).
  • Rinse and dry watercress thoroughly and remove any thick stalks.
  • Add chopped courgettes(zucchini) to the stock and cook for 10 minutes.
  • Lift guinea fowl and onions from stock. Allow liquid to simmer, covered, while preparing meat.
  • Take meat from bones, cut into pieces and return to soup.
  • Serve sprinkled with watercress.
Calories: 346 kcal
Carbohydrates: 7 g
Protein: 48 g
Fat: 13g
Saturated Fat: 4 g
Cholesterol: 147 mg
Sodium: 744 mg
Potassium: 758 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 448 IU
Vitamin C: 28 mg
Calcium: 60 mg
Iron: 2 mg
Ingredients Game, Guinea fowl
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