Chicken & Vegetable Soup

May 29, 2013

 This week was looking colder than usual and super busy and like we would be reaching for warm comfort foods to fill our bellies.

  • 500g chopped chicken breast

  • 1 onion rough chopped

  • 1 tbsp olive oil

  • 4 cups of vegetable or chicken stock 

  • 1 can organic chopped tomatoes

  • 2 carrots

  • 1/4 jap pumpkin

  • 1 small sweet potato

  • 1/2 large eggplant

  • 1 zucchini

  • 1 green capsicum 

  • 2 shallots

  • 3 tsp of curry powder

  • 1 tsp dried chilli

  • cracked pepper

  • handful of rough chopped parsley

 

Cooking method:
Heat oil in a soup pot, add chicken, onion, season with curry powder, cracked pepper and dried chilli.  Add sweet potato, carrot, pumpkin, eggplant and sautee for 5 minutes or until chicken is sealed and onion is softened. Add the stock and cover for 20 minutes.  Add zucchini, capsicum, shallots and canned tomatoes, then cook for another 20 minutes covered.  Add the parsley and let cook for another 10 minutes.   Serve with fresh rocket or fresh herbs and a dollop of greek natural yoghurt.
 

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