This great virus fighting soup will keep you warm and flu-free this Winter and it tastes pretty good too!
What you need
- 5 large cloves of garlic
- 125 g carrots, roll cut
- 250g leeks, sliced
- 2 medium onions, diced
- 150g celery, diced
- 250g fennel, diced
- 300g celeriac, large diced
- 500g potatoes. large diced
- 1 whole organic free-range chicken
- 8 cups 2L vegetable stock
- 1 ½ teaspoons sea salt
- juice of ½ lemon
- ½ bunch flat-leaf parsley, finely chopped
How to put it all together
Wash and scrub all your vegetables and pop them in a big soup pot with the cleaned chicken then cover with your favorite vegetable stock. Add salt and bring to a simmer for about 1 ½ to 2 hours. You don’t to boil as it will break up the vegetables too much.
Turn the soup off and remove the chicken all leave it to cool a little. Shred the flesh from the bones and discard the bones. Pop the soup back on to a simmer then place meat back into soup with the lemon juice.
Great served with chopped parsley!
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