During the winter months I find there is no better way to get lots of vegetables into me than to eat soup for lunch. Soup is simple, filling, delicious and can be done with as much effort as I have at that time.
In order to get flavour into the soup (as most seasonings make me very ill) I find the best way is through home made chicken stock. I make condensed chicken stock and freeze it in ice-cube trays. I can then pull it out and make a soup in about within 20 minutes.
Although there are lots of ways to refine the soup given my limited energy and time I have simplified this to maximize the taste whilst minimizing the effort. Here is a recipe from today:
Ingredients (2 Serves):
Shallot Onion 1, Small, Grated
Garlic Clove 1, Crushed
Potatoes, 1 Large, Peeled and Grated
Zucchini, 1 Large, Chopped
Chicken Stock, 0.5 Litre (Diluted with Bottled Spring Water)
Frozen Peas, 1/2 Cups (1/4 cup if Freezing)
Chicken breast,. cooked & chopped roughly
Grate onion, potato, and zucchini. Crush garlic.
Dilute chicken stock in 0.5 litre of water. Add onion, potato, zucchini, and garlic and bring to the boil. Reduce heat and simmer covered for around 15 minutes until vegetables are soft. Divide the soup in half and freeze as soon as cool for future use.
Add the peas and the chicken breast, and cook for a few more minutes until heated through. Then enjoy!
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