Golden Chicken Vegetable Soup

This is one of my favourite soups to cook in the cooler months. It’s so warming and yummy and full of nourishment! It’s also really easy to make and great if you want a meal with whatever you have in the fridge. The veggies I listed are the ones I use most often, but feel free to use whatever you have on hand or feel like – other veggies work great include potato, capsicum, carrot and silver beet. A bowl of this deliciousness will leave you feeling warm, nourished and super satisfied!

Serves 2

Dash of extra virgin olive oil or coconut oil
300g chicken breast
1 ½ tablespoons grated ginger
1 to 2 teaspoons turmeric
pinch of cayenne pepper
½ cup vegetable stock
½ cup water
about 400g pumpkin
1 large zucchini
about 20 green beans
about half a head of broccoli
1 large tomato
few handfuls of baby spinach
1 lemon, juiced
handful of coriander, chopped

1. Chop the chicken and all your veggies into chunks
2. Heat a pot on low heat and add a dash of olive or coconut oil. Add the ginger and stir for a few seconds, then add the turmeric and cayenne pepper. (You might like to add more of the spices if you like lots of spice and pungency!)
3. Pour in the veggie stock and water. (Add more stock/water while cooking if you like your soup more liquidy or are using lots of veggies.)
4. Add the pumpkin (and potato if using), put on the lid and bring to the boil, then turn down to a simmer
5. After about 5 to 10 minutes or once the pumpkin/potato starts to get soft, add the rest of the veggies in order of cooking time
6. When the veggies are almost cooked, add the chicken
7. When the chicken and veggies are cooked through, turn off the heat and add the spinach and lemon juice
8. Let sit for a few minutes, then serve and top with the coriander. Season with pepper or chili if you like. Enjoy!