Curried Chicken & Tuscan Kale Soup

I was at the farmers markets on the weekend and got some lovely winter produce and it inspired me to make another big batch of soup.

I’ve been making at least one batch of soup a week since the weather turned cool. It makes life much easier knowing there is a nutritious meal ready to go in the fridge for lunch on a busy day.

The thing I love about making soup is it’s very hard to go wrong. Soup was traditionally a way to use up all the left over veggies so I always keep this in mind when making soup and check the fridge for veggies that are on their last leg.

Food waste is a serious issue that is not going to change without awareness around it and us making a conscious effort to use all the food we buy.

When making a big batch of soup (or most recipes) I like to freeze half.

I freeze soup in glass jars and get them out of the freezer in the morning. By lunch time they are ready to go on the stove to be heated.

Most things freeze really well, it can just take a bit of getting use to and learning the best way to freeze certain foods.

Here’s my hearty soup recipe to keep for belly happy over the winter months.

Ingredients:

1 Tbsp of butter, ghee or coconut oil.

2 tsp of curry powder.

1 onion, finely diced.

3 cloves of garlic, finely diced.

3 stalks of celery, finely diced.

2 large carrots, finely diced.

1 head of broccoli.

6 pasture raised chicken legs.

1 bunch of Tuscan kale (approx 200g)

2 Litres of water.

1 tsp of salt.

2 Tbsp of apple cider vinegar.

Method:

1. Heat butter in a large stock pan over medium heat and cook onion until golden and fragrant.

2. Add curry powder and chicken and cook for approx 5 mins, stirring regularly.

3. Add water, salt and apple cider vinegar and bring to the boil. Lower heat to a simmer and set the timer for 20mins.

4. When the timer goes off add the carrots, broccoli stalks, celery and garlic.

5. Cook for 25mins or until the meat comes off the bones easily (this will depend on the size of the chicken legs)

6. Remove all the meat from the bone and roughly chop, set aside.

7. Add the kale and broccoli florets, at this point you might like to add some more water if you don’t want a really thick soup.

8. Cook another 10mins, then stir in chicken to serve.

9. Enjoy as is or with toasted sourdough and a generous slather or pasture raised butter.

*Tasty tip – if you don’t like the chicken skin in your soup, remove the skin when you are cutting up the chicken.

Fry the skins in some coconut oil and salt for a deliciously crunchy and nutritious soup topper.

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