liquid gold soup

Feeling a bit fatigued? Drank a little bit too much at the weekend…?

This is one of my current favourites that’s in the rotation of things I’ve been making consistently. It’s super anti-inflammatory, utilising fresh ginger, turmeric and a whole head of garlic (because why wouldn’t you use that much garlic?) as well as being bloody delicious and comforting. This is something you a make all year round but it’s perfect for spring/summer.

FYI this recipe makes… a lot? You’ll need a big pot

Ingredients:

1Kg chicken thighs (with skin and bone, I find there’s more flavour)

3 medium carrots

5 stalks celery

2 medium onions

1 small sweetheart cabbage

1 bulb of garlic (around 10 cloves)

3 medium potatoes

3 teaspoons ground cumin

7 inches of ginger (more or less to taste)

2 knobs fresh turmeric (or 3 teaspoons of ground)

Tin of coconut milk

2 chicken or veggie stock pots

2 lemons

Handful fresh parsley

Method:

1 . Chop the celery, carrots and onions as if making a mirepoix. Then chop the sweetheart cabbage, remove the leaves to wash, then roll them up to slice in to threads.

Once everything is chopped put in a bowl to the side.

2. Cube the potatoes and keep them separate from the other veggies.

3. Heat some olive oil in your large pot and season your chicken thighs with salt and pepper. Brown the thighs in the oil, you want to get a nice amount of fond on the bottom of your pan (that’s the jammy brown stuff left after sautéing)

Once browned, remove the chicken and place to the side.

4. Add your vegetables apart from the potatoes and turn down the heat. If you’re using ground tumeric alongside the cumin, add this now. If not just add the ground cumin and fry with the vegetables.

5. Mince the garlic cloves and add to the pan.

6. Cover your pan to let the veg sweat, whilst this happens, peel your fresh ginger and tumeric and blend with water. You’ve just made a nutrient bomb, add this to the pan of vegetables alongside the tin of coconut milk and stir.

7. Add your two stock cubes and cover everything with about 1 litre boiling water, place the browned chicken thighs back in and let simmer for 30 minutes.

8. Remove the chicken from the soup, being careful of the tumeric because it stains pretty badly, and shred it. Remove the skin and bones from the thighs and use the meat only.

9. Return the meat to the soup and add the cubed potatoes. Season to taste. The soup will be ready as soon as the potatoes are cooked.

FINALLY… Before serving, squeeze the juice of 2 lemons in to the pot, and top each bowl with a generous sprinkle of fresh parsley.