As it gets cooler and the days get shorter why not try some delicious soups to help keep you warm.
Chicken & Vegetable Soup Serves 4-6
1 kg chicken breast or 1 whole chicken, chopped into large chunks
1 large onion, peeled and quartered
4 carrots, thickly chopped
2 celery stalks with leaves, thickly chopped
1 medium leek, trimmed and chopped
½ cup of peas
2 sprigs fresh thyme
1 small bunch of fresh parsley, leaves picked and chopped
- Remove any visible fat and skin from chicken. Place the chicken, onion, carrots and celery into a large, deep pan and pour in water making sure it’s covered.
- Bring to the boil, then turn down to simmer. Use a large spoon to skim off any fat and scum that rises to the surface. Simmer on a medium heat for 1½ hours or until the chicken is cooked through. Continue to remove any scum and fat throughout.
- Remove the chicken from the pan and strain the broth using a sieve. Put the vegetables aside for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
- Meanwhile, shred the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks, thyme and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley.
Pumpkin & Leek Soup Serves 4
2 cloves garlic
2 tablespoon olive oil
8 sprigs fresh thyme
1 leek, finely sliced
2 x 440g cans of chickpeas
4cm knob of ginger, peeled and finely chopped
2 litres low-salt vegetable stock
- Preheat oven to 200°C. Place pumpkin and whole garlic cloves onto a baking tray. Scatter with thyme and drizzle with olive oil. Cover tray with foil and roast for 30 minutes.
- Make an incision with your knife half way through the leek from top to bottom. Open it, wash thoroughly and thinly slice. Place leeks into a heavy based pot with 1 tablespoon of olive oil and cook over a low heat until soft and translucent.
- Add cooked garlic into the pot with roasted pumpkin, chopped ginger, chickpeas and vegetable stock. Bring to the boil with a lid on. Reduce heat and simmer for 20 minutes. Puree soup with a blender and serve.