• 1 large onion
  • 2 sticks of celery
  • 2 carrots
  • 4 cloves of garlic
  • 1 cup of all purpose flour
  • Half cup of olive oil
  • 4 knorr chicken stock pots
  • Salt and pepper to taste


  • STEP 1
    In a large pot add the flour and oil and heat over a high heat stirring constantly until the roux turns light brown
  • STEP 2
    Add chopped vegetables and cook until the onion softens
  • STEP 3
    Add 2litres of water and stock pots. Stir until smooth.
  • STEP 4
    Bring to the boil and let simmer for 1hour. Now your hang over is really kicking in. Add water to preference. Bosh in a bowl with plenty of pepper and curl up.

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