What could be better to chase colds, flu and that winter chill away than a hot nutrient filled home cooked soup?
This is a go to of mine when I feel some serious nurishing is needed. Great for feeding not just you but your microbiome as well. The amounts I've given serves two people a satisfying light lunch, but also makes a substantial meal for one. You can also make extra to be able to take to work the next day. It takes around 35 minutes to prep and cook.
Ingredients
2 x organic chicken thighs
1 x medium diced red skinned potato (keep skin on)
1 medium finely sliced red onion
1 medium diced carrot
2 x sliced sticks Celery
Half a courgette - diced
1 small diced parsnip
Handful of chopped Parsley
1 x teaspoon of Turmeric
Pinch of chili flakes
500ml of chicken or vegetable stock
Pink salt
Olive oil
Directions
Place a pan on medium to hot heat with a splash of olive oil and seasoning. Chop the chicken thighs into small pieces, place in the pan and stir until cooked (try not to brown the chicken)
Add the onion, carrots, potato, celery, parsnip and half of the parsley, stirring all the time for 2 minutes then add all the stock. Bring to the boil for 2 minutes then simmer on for 15 minutes, add the courgette, chili flakes and turmeric and pinch of pink Himalayan salt. Simmer for further 10 minutes.
The vegetables should still be quite chunky and not over cooked, serve and add fresh parsley - perfect.
Options:
- Add a further splash of olive oil once served to increase healthy unheated fats and Kcal energy value.
- Replace chicken with chickpeas for Vegan version
This is an extremely nourishing soup, especially freshly made. If cooled straightaway, and kept sealed overnight, this can be heated and placed in a flask for lunch the next day.
High in protein, fibre, vitamins and minerals.
Good for supporting immune system and liver, reducing inflammation, heart health and over all general health.
This soup can also be used when doing a gentle detox.