This is a wonderful, nourishing soup, tasty enough for company and great for boosting the immune system at the tail end (we hope) of the cold and flu season. Substitute whatever vegetable you have on hand, omit the chicken for the vegetarian version.
Course
Soup
AuthorSusan Evans, Certified Clinical Herbalist
Ingredients
olive oil
1-2cupsprecooked chickendiced. This can be leftover or from a rotisserie chicken. You can also use raw chicken breast, sauté until cooked through in olive oil and then set aside.
1onionchopped
1sweet potato or yam chopped into small piecesand/or use 3 carrots
1smal turnippeeled and cut into small pieces
½cupmushroomssliced, can use button, shitake or crimini
1bunch kale or chardstems removed and chopped, leaves chopped
1bell or Anaheim peppercut into small, bite size pieces
1can cooked chickpeasdrained and rinsed
1large head roasted garlicsee recipe below
2quartschicken stock or broth
1tspturmeric
1tbsseaweedI like arame (optional)
1tbsdried herb blendequal parts marjoram, parsley, thyme
Salt and pepper to taste
Grated Parmesanoptional
Instructions
In a soup pot, heat enough olive oil to coat the bottom of the pan. Add the chopped onions, carrots, peppers, turnips, mushrooms and kale stems and sauté for 10 minutes until softened. Add seasonings, chicken stock, chopped kale leaves and beans and simmer covered until carrots and sweet potatoes are softened, about 20-25 minutes. Add chicken and squeeze out the roasted garlic cloves. Serve topped with a little fresh grated Parmesan and some crusty bread.
Optional step for a stew consistency. Before adding cooked chicken transfer 2 cups of soup into a food processor or use an immersion blender to puree for thickening. Add the chicken, return to the pot, reheat and serve.