Tag Archives: chicken stock

Creamy broccoli soup

A hearty soup with loads of personality!

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A delightfully flavoursome and creamy soup.

When l told my family we were having broccoli soup for dinner they did not look happy. There fears melted away when they took their first sip of this lovely filling soup. Healthy vegetables are combined with a nutritious stock to create a comforting and mild flavoured soup.

Ingredients:

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The vegetables are washed and chopped and are in the saucepan with macadamia oil, pink rock salt and black pepper.

2 long sticks of celery

1 head of broccoli

1 good sized brown onion

1 medium sized red sweet potato (white flesh)

pink rock salt and black pepper (season to taste)

2 generous cups of home made chicken stock (recipe on website)

Wash and chop all of the vegetables and place in a saucepan. Coat the vegetables with a small amount of your favourite oil (I used macadamia oil), and a small amount of seasoning depending on your tastes. Brown the veggies on low heat until just soft. At this stage add the chicken stock and let simmer for at least an hour.

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All the vegetables are breaking down

When the vegetables have softened and are breaking apart, take the pot off the stove and blend the mix with a hand mixer until smooth. Place back on the stove and let cook for another good 30 minutes then serve. If you don’t have a hand mixer you could let it cool and then place in a blender before placing back on the stove.

I roasted a chicken while the soup was cooking and served this with the soup. This added protein to the dish and made it a hearty meal. The addition of the snow pea sprouts was a lovely garnish, both for its refreshing flavour and bright green colour.

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A very creamy soup with a subtle flavour combination

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Beetroot, Sweet Potato and Pumpkin Soup.

This soup has a wonderful balance of flavours with the most important element  being a beautiful home-made chicken stock. It is such a delightful colour and looks so much like tomato soup but has a very distinctive flavour of beetroot with a lovely sweetness. 

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A thick and delicious soup with a surprising flavour.

Ingredients:

Check the recipe-soup section of the website for the chicken stock recipe.

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1 litre of home-made chicken stock, 2 small beetroot or 1 1/2 large, 1 medium sweet potato, 1 large brown onion, 1/2 teaspoon pink rock salt and 1/4 teaspoon ground black pepper.
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Just a small amount of pumpkin to thicken up the soup.

Method:

Prepare the vegetables by washing, peeling and chopping.

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Add all ingredients except the stock, into a medium-sized saucepan with some olive oil.
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Cook until the vegetables are starting to soften and stir the ingredients every few minutes.

Add the stock and put the lid on and let simmer for about 60 minutes.

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When the vegetables are soft take off the stove and blend with a hand blender.
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Blend well so that there are no lumps. Place back on the stove on a gentle simmer for approximately another 30 minutes. Check the seasoning and adjust as required.

This is a very thick and filling soup. It has the most delicious sweet flavour and the colour is enticing. The main tips for this soup are to brown the vegetables before you put the stock in, use a very good quality home-made stock and use fresh vegetables.

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Home made chicken stock

Home made stock is so handy and can be used as a base in dishes such as soups, casseroles, sauces or as a broth. It is extremely nutritious and adds a lovely flavour to your cooking. 

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A clear and beautiful stock.

When l had a colonoscopy recently l strained it through a muslin cloth and had it before the procedure and it helped me get through the fasting period.

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Here it is as a broth with garlic and parsley.

It freezes very well and if you put it in lots of small containers is easy to add to your favourite dishes. Alternatively freeze it in a couple of larger containers and use it as a base for a soup or casserole.

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A lovely vegetable soup.
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Apricot chicken (The recipe is in the main meal section)

To make the stock start off with a good quality organic or free range chicken which you can cook using your favourite method. I usually roast mine and have a meal or two with it then use the leftover bones, meat and skin to make the stock.

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A delicious roasted chicken

Place the chicken carcass, left over meat and skin in a large stainless steel pot and cover with cold filtered water.

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Put all the leftovers in the pot and cover with filtered water. Don’t use tap water if you can avoid it.

Add the following to the pot:

1 onion or spring onion chopped up

2 or 3 celery sticks chopped into a few pieces

2 medium sized carrots chopped up

Several bay leaves

A small dash of organic apple cider vinegar

A few black peppercorns

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Everything is in the pot now.

Put the lid on and bring to the boil. Let the pot simmer most of the day and overnight if you can. When it has cooled slightly strain into a large pot or bowl.

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This part is a bit tricky.
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It is so golden and looks delicious.

Carefully pour into the storage containers. I usually freeze most of it and keep a small amount in the fridge for use during the week.

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This size is handy to add to smaller meals
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This size container is good as a base for a soup or casserole.

Some of the stock can be used straight away to make a delicious soup.

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Vegetables prepared for the soup
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Cooking nicely and the smell in the house will be lovely.
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A delicious home made soup.

Do yourself a favour and make your own stock. It is very quick to make and the taste is sensational.

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