Recipe By: Merridie Boxer @merridie.like.melody
Immune-boosting chicken, veg & quinoa soup
Ingredients:
2 tbsp olive oil
1 leek, halved, washed, thinly sliced
2-3 garlic cloves, crushed (do this first and allow to sit!)
1 large carrot, diced
1 large zucchini, diced
1 swede/turnip, diced
1 sweet potato, diced
2 Desiree potatoes, diced
1 tsp turmeric powder
1 tsp chili flakes
2 tsp ginger, finely chopped
1 cup quinoa, rinsed super well
400-500g chicken thighs
Tamari (wheat-free soy sauce)
Rocket/spinach, to serve
Step 1:
Heat oil on medium heat in your largest soup-making pot. Add leek and garlic. Cook, stirring, for about 2 mins or until soft but not browned. Add carrot, zucchini, swede/turnip & all potatoes, plus turmeric, ginger & chili flakes - cook, stirring, for about 4 mins.
Then add quinoa, liquid stock, chicken thighs & 1 cup cold water. Plus a good dash of tamari! Increase heat to high and bring to the boil, stirring occasionally.
Step 2:
Reduce heat to low. Simmer, partially covered, stirring occasionally, for about 30mins. You want those vegies tender!
Step 3:
Remove chicken thighs from soup, chop them up. Return chopped chicken to the soup, season with salt & pepper, stir, and it’s ready to serve!
I like to add some fresh greens like rocket and spinach to a bowl, and then ladle the soup on top. Enjoy, yum!
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