It is a family favourite and we also have it without the chicken in for a vegetable soup on it's own.
We have found it to be a very nourishing and filling soup for all year round.
Honestly it is just something we made up and the quantities vary but this is as close as I can remember.
This can be a two meal recipe for our family of 14. So if you want less you can reduce the quantities or perhaps freeze it, although I am not sure how it goes frozen. The amount really varies with the amount of veggies you put in
First Cook one or two chickens and let cool then pull apart discarding the skin. Or you can use cooked chicken breast pieces.
Preparing the vegetables:
chop up onions 6-12 and cook in a olive oil while preparing the rest of the veggies
Peel and cut up potatoes 3-5kg (or you can leave the skin on if you prefer)
3 garlic cloves chopped
sweet potatoes 4 large sweet some larger and some smaller
pumpkin half a large and or one whole some large and some smaller
The reason we do some smaller is so that they break down more and make the soup thicker
carrots in little quarters 1kg
4 zucchini in quarters
celery 4 stalks
Put all the veggies in a large stock pot and cover with water just above the veggie line.
At some stage usually when all the veggies are in the pot we add these seasonings~
about a desert spoon of curry powder,
a shake of garlic powder
a shake of onion salt
a sprinkle of Celtic sea salt
grind some 4 seasons pepper in to the soup
and some chili flakes ground up too.
As the soup is near the end of cooking I sprinkle some chia seeds in to thicken. If it needs more thickening at the end just add more chia and cook a little longer.
I no longer use any other thickener for our soups or stews.
I get a taste tester at this stage to taste and tell me if we need more seasoning too.
Serve as it is or with sourdough bread.
There I hope that is what you wanted Erin, it is an imprecise art really.
Blessings to you and your homes,
No comments:
Post a Comment