Soul Nourishing Chicken and Veggie Soup
Serves 4
Time 45 minutes
Ingredients
2 chicken stock cubes
1L water
3 carrots, peeled and cut into rounds
2 celery stalks chopped
2 cups shredded chicken
1 brown onion, diced
1 garlic clove chopped
Salt and pepper to season
Yoghurt
1 cup Greek yoghurt
¼ tsp ground cumin
¼ tsp ground cumin
¼ tsp Garam masala
¼ tsp ground turmeric or 1 tsp fresh turmeric, ground
To serve
4 sprigs coriander
Bread or roti
Method
In a pot heat olive oil and add onion, brown over medium heat for 2-3 minutes.
Add the garlic and all vegetables and soften for 3-4 minutes.
Add chicken and fry off for 2 minutes then add the broth.
Simmer gently for 30 minutes. Season with pepper.
Stir all of the ingredients for the yoghurt topping until combined.
Serve a generous bowl of soup topped with yoghurt and a sprig of coriander. Serve with bread.