Hearty Chicken and Vegetable Soup

By Pete Evans

Serves: 6

Yield: 3 litres

Preparation time: 20 minutes

Cooking time: 40 minutes

Difficulty: Easy

Course: Breakfast/entrée/main

Cuisine: Contemporary

Ingredients: 2 tablespoons coconut oil, duck fat, tallow, or other good quality cooking fat 1 medium onion, chopped 3 garlic cloves, minced 1 large carrot, chopped 1 celery rib, halved lengthwise and cut into ½ inch thick slices 1 zucchini, diced into 2 cm cubes 1 tablespoon ginger, finely grated 4 fresh thyme sprigs 200 g (7 oz.) silverbeet, shredded 1 bay leaf 300 g (10½ oz.) pumpkin, peeled and diced into 2 cm cubes 1.7 L (57½ fl oz. / 7 cups) chicken stock, plus extra if needed 450 g (1 lb) shredded cooked chicken Sea salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped 6 to 8 tablespoons cultured vegetables or krauts of your choice, to serve Directions: Place a large soup pot over medium heat and coat the base with the oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil, then turn down to a simmer and cook for 20 minutes. Add the ginger, zucchini, and pumpkin and continue to cook for a further 15 minutes or until tender. Gently add the chicken and silverbeet and continue to simmer for another few minutes or until the silverbeet has cooked. Season with salt and pepper to taste and sprinkle with chopped parsley before serving. Serve with a spoonful of cultured vegetables on the side. Thermomix Version: Place parsley into Thermomix bowl and chop 3 seconds/speed 7. Transfer to a small bowl and set aside. Place ginger (1 inch piece) and garlic (whole cloves) into Thermomix bowl and chop 3 seconds/speed 7. Add onion (halved), carrot (quartered), celery (cut in 5cm pieces), and thyme, and chop 3 seconds/speed 5. Add 1.4 L chicken stock to bowl (or up to the maximum mark). Place cubed pumpkin and sliced zucchini into Varoma dish and place into position on bowl. Cook 20 minutes/Varoma/reverse/speed soft. Add chicken and silverbeet and cook for a further 5 minutes/Varoma/reverse/speed soft, or until silverbeet is cooked. Remove contents of Varoma to a 2.6 L Thermoserver (or serving bowl) and pour the soup over the chicken and vegetables. Season with salt and pepper and sprinkle with reserved chopped parsley. (Note: Zucchini may be quartered and cooked in bowl, or sliced and steamed in Varoma).

About Pete Evans

Pete Evans is an internationally renowned chef who has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in NYC. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast.

Pete’s latest endeavor, The Paleo Way, is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It’s 10 week activation program teaches you the synergy between eating good food, moving your body every day and looking at the positive sides and secrets to a healthier and happier life.

from La Mav Combined http://snip.ly/ODso
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