Due to spillover from last week, and plans going awry this week, I ended up with a large pile of veggies to be used up. It was a rag-tag random collection – some looking a little sorry for themselves after two weeks in a freezer-cold vegetable compartment in the fridge but I figured what the hey, that’s exactly what soup is for, right? Throw in everything leftover which wouldn’t have made a ‘meal’ on their own and out comes tasty vitamin-enriched goodness. Wonderfully perfect, too, for a snowy winter day!
Purple Chicken Soup
- 2 sml red onions
- 3 sticks celery
- 2 chicken thighs
- 80g broccoli
- 250g red cabbage
- 300g baby new potatoes
- 100g green beans
- Small handful of fresh cranberries
- 3 stock cubes (chicken, vegetable or a mix thereof)
- 800ml water
- zest and juice of one lemon
- 200ml milk
- Chop up all of the veg roughly – quartering the new potatoes.
- Heat a tsp of olive oil and add the celery and onion to it, covering and leaving to soften for 5 minutes.
- Add chicken to the pot and cook for another couple of minutes.
- Add all of the other ingredients except the lemon juice, boil for 20 minutes.
- Turn off the heat, take the chicken out and shred, setting the meat from one aside.
- Add the chicken from the other thigh back to the pot and blend with a hand blender.
- Add the milk, heat and add the lemon juice.
- Mix well and leave to sit for at least a few hours.
I have to admit – this soup, when first made, was so-so. It was not bad soup, just not overwhelmingly ‘Mmmmmm’. However, on sitting it really improved in flavour =)