This healing soup is one of the most nutritious and nourishing meals around. It’s one of my go-to meals for when anyone in the family feels a bit run down and really is food for the soul. A good dose of protein and a rainbow of carbohydrate and fibre-rich vegetables — what more could you ask for in a meal?
Serves: 4
DF, GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, crushed or finely grated
- 5cm ginger root, finely grated
- 8 boneless & skinless chicken thighs, diced
- 1L chicken stock or bone broth
- 1½ tsp sea salt (if your broth is already salted, reduce to taste)
- 10 shiitake mushrooms, sliced
- 4 carrots, sliced
- ½ broccoli, broken into florets
- 2 red capsicums, diced
- 1 zucchini, diced
- Bunch fresh coriander leaves, chopped
Method
- Place a large pan over a moderate heat and add the oil, garlic, ginger and chicken thighs. Stir-fry for 5 mins until the chicken looks translucent.
- Add the broth, sea salt and shiitake mushrooms and bring to a simmer for another 5 mins.
- Add the carrot, broccoli, capsicum and zucchini and cook for 5 more mins to slightly soften the vegetables.
- Check the seasoning. Sea salt really brings out the flavour in this simple soup.
- Serve in bowls topped with the fresh coriander leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
