Vegetable and chicken soup

Warm up your Winter night with this hearty energy managing soup.

Makes approximately 8 litres


  • 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 garlic cloves, 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 One

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

  • Step Two

    Preheat oven to 185°C.

  • Step Three

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

  • Step Four

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

  • Step Five

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

  • Step Six

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

  • Step Seven

    Add water, kidney beans and lentils.

  • Step Eight

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

  • Step Nine

    Add herbs and spinach. Season with salt and pepper.

  • Step Ten

    Serve with crusty wholemeal bread.


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