Vegetable and chicken soup for winter

Vegetable and chicken soup for winter

By
From
Recipes for a Great Life
Serves
6
Photographer
Greg Elms

This is the soup I turn to when I have a cold! It’s full of goodness and is light on the digestive system.

Ingredients

Quantity Ingredient
1 medium leek, root and leaves trimmed
1 teaspoon olive oil
2 medium carrots, peeled and cut into bite-sized pieces
2 celery sticks, diced
12 small–medium chicken drumsticks, skinned
2 cups cabbage, shredded
1 medium swede, peeled and cut into bite-sized pieces
2 zucchini, diced
2 litres cold water
3 thin slices ginger
salt
freshly ground black pepper
6 tablespoons parsley, chopped, to serve

Method

  1. Cut the leek into 1½ cm slices and place in a bowl of cold water to wash out any lingering dirt. Tip into a colander and drain.
  2. Heat the oil in a 5 litre stockpot or saucepan. Add the leek, carrots and celery and sauté over a medium heat for 4 minutes without browning.
  3. Add the chicken drumsticks, shredded cabbage, swede and zucchini. Cover with cold water. Add the ginger slices and season with a little salt and pepper. Bring to the boil and simmer for about 25 minutes.
  4. Add plenty of chopped parsley just before serving.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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