Winter Vegetable Soup

Tasty, wholesome and packed with goodness!

Ingredients

• 1 large grated carrot
• 1/2 head of cauliflower, chopped
• 1 x capsicum, diced
• 1/2 medium diced onion
• 3 – 4 stalks of diced celery
• 3 cups chopped pumpkin
• 1/2 small pot of Continental low sodium chicken stock
• 2 teaspoons freshly chopped Thyme
• 1 – 2 teaspoons Coriander
• 1/2 teaspoon Tarragon
• 1/4 teaspoon Cumin
• 100gm cooked finely diced chicken (per person)
• 1 tablespoon sliced almonds
• Pink Himalayan Salt
• Black pepper
• Water

Method

Add all ingredients listed above (minus the salt and pepper) to a large pot and cover with water – about an inch higher than the vegetables. Boil down until there is minimal liquid remaining. Add a good grind of pink salt and a dash of black pepper to taste. Using a blending stick or kitchen whiz, process the soup mixture until creamy and smooth. Place chicken in the bottom of a serving bowl, add 1 – 1.5 cups of soup and top with a sprinkle of sliced almonds. A perfect well balanced meal!

Feel free to add more or swap vegetables as you see fit, grated courgette, spinach, asparagus and leeks are great additions to try.

* Picture shown is pale in comparison to the actual finished product – it will be vibrant orange.