Instructions

1. Using a sharp knife or kitchen scissors, cut the guinea fowl into 8 portions. Place them in a large pot and pour in enough cold water to cover everything generously.
2. Add the garlic and the onion or leek (cut into a few large pieces).
3. Bring slowly to the boil. As the liquid heats, skim off any foam that rises to the surface using a slotted spoon.
4. Chop the swede and carrots into large chunks. Add them to the pot along with the parsnip, bay leaf and stock cubes.
5. Reduce the heat and simmer gently for 45 minutes, until the vegetables are tender and the meat is cooked through.
6. Add the broccoli florets and cook for a further 10 minutes.
7. Remove the guinea fowl pieces from the pot and strip the meat from the bones. Discard the bones.
8. Add the green beans or peas and the chopped kale to the soup and cook for another 5 minutes.
9. Return the shredded meat to the pot and allow it to warm through.
10. Season to taste with salt and freshly ground black pepper, if needed.
11. Serve hot, garnished with freshly chopped parsley. For a more substantial meal, add cooked small pasta such as stelline or filini.