This is a hearty wholesome soup full of chicken and vegetable flavour suitable anytime of the year.
Ingredients
2 tbls butter
200 g chopped onion
2000 g diced chicken thigh and breast
200 g sliced mushroom
200 g sliced carrots
100 g finely chopped red capsicum
2500 g chicken stock
2 tsp salt
½ tsp black ground pepper
150 g soup mix (see note)
310 g peeled and chopped potato
100 g finely chopped shallots
500 g cauliflower and broccoli
2 tbls mixed herbs
500 g corn kernels
100 g finely chopped spinach
Chopped parsley for serving
Method
Place butter in a large soup pot over medium heat and sweat the onion and chicken. Add the remainder of ingredients and bring to the boil. Lower the heat and simmer for approx. 20 minutes. Serve in a bowl with fresh chopped parsley.
Note: This soup mix is a blend of pearl barley, yellow split peas, green split peas, mung beans, white beans, red split lentils, small red beans, black eyed beans, faba beans, whole green lentils and pinto beans.
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