Mixed Vegetable & Chicken Soup
INGREDIENTS
6 tablespoons extra virgin olive oil
1kg chicken drumsticks or thighs
1 carrot, finely diced
1 red onion, finely diced
1 cup celery, finely diced
4 tablespoons of finely chopped parsley stalks
1 leek, the white part, finely chopped
400g potatoes, peeled and cut into small bitesize pieces
1 teaspoon grated ginger
1 teaspoon grated garlic
½ teaspoon grated fresh turmeric
2 litres water
4 teaspoons vegetable or chicken Vegeta
100g red lentils, washed and strained
1 large handful of chopped lettuce or endive
½ cup peas
Lemon juice
Chilli flakes
Salt & pepper
METHOD
Have all your vegetables finely chopped and ready to go, either in bowls or a large plate.
Warm 4 tablespoons of olive oil in a Dutch oven or large soup pot over medium-high heat. Once the oil is shimmering, add the chicken and sear the skin until lightly brown. Remove the chicken into a bowl and reduce the heat to medium.
Add 2 tablespoons of olive oil to the pot, once the oil is warm, add the carrot, onion, celery and parsley stalks with a good pinch of salt. Cook for about 6-8 minutes, stirring often until the onion is translucent.
Add the leeks and potatoes and cook for about 4-5 minutes. Once the leeks have softened, add in the grated garlic, ginger and turmeric. Cook for about 30-60 seconds until fragrant, stirring occasionally.
Add the chicken back in and its juices along with 2 litres of water with the Vegeta, making sure the chicken is completely covered.
Increase the heat and bring soup to a boil, skimming off any scum with a spoon or ladle. Once the chicken has fully cooked through, remove it from the pot into a large baking tray and leave to cool. Add red lentils, reduce heat to medium-low and simmer for about 20 minutes. Once the chicken is cooled, shred or cut into small pieces. Add chicken back into the pot, stir in the peas and lettuce leaves or endive and remove from the hear. Let the residual heat gently wilt the leaves and soften the peas. Add seasoning, chilli flakes and lemon juice to your taste.
