Name: Mixed Vegetable & Chicken Soup
Ingredients: 6 tablespoons olive oil; 1 kg chicken drumsticks or thighs; 1 carrot (finely diced); 1 red onion (finely diced); 1 cup celery (finely diced); 4 tablespoons finely chopped parsley stalks; 1 leek finely chopped (white part only); 400 g potatoes (peeled and chopped into small bite-sized pieces); 2 teaspoons grated ginger; 2 teaspoons grated garlic; 1 teaspoon grated fresh turmeric; 2 litres water; 4 teaspoons vegetable or chicken stock powder; 100 g red lentils (rinsed well and strained); 1 large handful chopped lettuce or endive (roughly chopped); ½ cup peas; lemon juice (to taste); chilli flakes (to taste); salt and pepper (to taste)

Mixed Vegetable & Chicken Soup

Hearty, nourishing, and full of flavour, this veggie-packed soup with tender chicken and red lentils is perfect for cooler days or when you need a little comfort in a bowl. Finished with lemon and chilli, it's wholesome and zesty all in one.

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Servings: 6 servings

Course: Appetiser, Dinner, Lunch

Ingredients Method

Ingredients

6 tablespoons olive oil
1 kg chicken drumsticks or thighs
1 carrot finely diced
1 red onion finely diced
1 cup celery finely diced
4 tablespoons finely chopped parsley stalks
1 leek finely chopped white part only
400 g potatoes peeled and chopped into small bite-sized pieces
2 teaspoons grated ginger
2 teaspoons grated garlic
1 teaspoon grated fresh turmeric
2 litres water
4 teaspoons vegetable or chicken stock powder
100 g red lentils rinsed well and strained
1 large handful chopped lettuce or endive roughly chopped
½ cup peas
lemon juice to taste
chilli flakes to taste
salt and pepper to taste

Method

Finely chop all vegetables and have them ready on a plate or in bowls.
Heat 4 tbsp of olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken until lightly golden on all sides. Remove and set aside.
Reduce heat to medium. Add 2 tbsp olive oil, then stir in the carrot, onion, celery and parsley stalks with a pinch of salt. Cook for 6-8 minutes until softened and the onion is translucent.
Stir in leeks and potatoes. Cook for another 4-5 minutes until leeks soften. Add garlic, ginger and turmeric. Stir for 30-60 seconds until fragrant.
Return the chicken and its juices to the pot. Pour in 2 litres of water and stir in the Vegeta. Make sure the chicken is fully submerged.
Increase heat to bring the soup to a boil. Once the chicken is cooked through, remove it from the pot and let it cool.
Add red lentils to the pot. Reduce heat and simmer for about 20 minutes, until tender.
Once cool enough to handle, shred or chop the chicken and return it to the soup.
Stir in peas and chopped lettuce or endive. Remove from heat and let the residual warmth wilt the greens and soften the peas.
Finish with lemon juice, chilli flakes, salt and pepper to taste. Serve hot with crusty bread or on its own.

Mixed Vegetable & Chicken Soup