Hearty Vegetable & Chicken Soup

This is a super-hearty vegetable soup, so many vegies! with the warming touch of ginger, garlic, and tumeric, and soft juicy satisfying chicken pieces.

Ingredients:

2-3 tbsp. Extra virgin olive oil   
1 rough chopped onion
5 cloves garlic minced   
1cm fresh ginger, grated
1 tbsp. turmeric   
2 medium zucchini, rough chopped
½ medium sweet potato, peeled & rough diced   
2 medium carrots, rough diced

 

 

2 medium carrots, rough diced
½ small butternut pumpkin, peeled and rough diced   
2 stalks celery, rough chopped
1 small head broccoli, rough chopped   
2 cups chopped cauliflower
1.5 Litre Chicken stock/broth   
6-8 chicken thigh fillets
A couple of generous grinds of black pepper


Steps:

  1. Heat very large soup pot to medium, then sweat onions in the olive oil for 1-2 minutes.
  2. Add turmeric, garlic and ginger and stir over heat until fragrant.
  3. Add all of the rest of the ingredients except the parsley.
  4. Bring to the boil, then reduce heat and leave to simmer 1-2 hours (until chicken is falling apart).
  5. Remove chicken, shred to bite sized pieces and set aside.
  6. Blend soup (stick blender is easiest) until smooth’ish, it’s kind of nice to have a few lumpy bits.
  7. Add back the shredded chicken, sprinkle with parsley and serve.
  8. Freezes and reheats beautifully!

Serves 8-10