Chicken and vegetable soup

Yummy winter warmer, packed with flavour and goodness.

Makes approximately 8 litres

Shopping List

1kg Skinless chicken thighs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon turmeric
1 teaspoon methi leaves
1 teaspoon caraway seeds
1 teaspoon fenugreek seeds
1 teaspoon garam masala
1kg small assorted vegetables, diced
2 onions, finely diced
4 cloves garlic, finely chopped
1 stalk ginger, finely chopped
150ml vegetable oil
200g red kidney beans, cooked
200g green lentils, cooked
2L cold water
3 bunches fresh herbs, chopped
1 bunch spinach, finely chopped
Salt and freshly cracked black pepper, to taste

  • Step 1

    Grind all spices in mortar and pestle until a smooth powder.

  • Step 2

    Pre-heat oven to 185C.

  • Step 3

    Roast chicken oil and salt and pepper. Cool and dice into small pieces.

  • Step 4

    In a large pot heat vegetable oil. Add onion and fry until caramelized brown.

  • Step 5

    Lower heat and add all spices. Cook for 5 minutes.

  • Step 6

    Add vegetables and chicken. Cook for 2-3 minutes.

  • Step 7

    Add water, kidney beans and lentils.

  • Step 8

    Bring to the boil. Simmer until vegetables are just starting to soften.

  • Step 9

    Add herbs and spinach. Season with salt and pepper.

  • Step 10

    Serve with crusty wholemeal bread.