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Vegetable and chicken soup

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

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 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


  1. Grind all spices in mortar and pestle until a smooth powder.
  2. Pre-heat oven to 185C.
  3. Roast chicken oil and salt and pepper. Cool and dice into small pieces.
  4. In a large pot heat vegetable oil. Add onion and fry until caramelized brown.
  5. Lower heat and add all spices. Cook for 5 minutes.
  6. Add vegetables and chicken. Cook for 2-3 minutes.
  7. Add water, kidney beans and lentils.
  8. Bring to the boil. Simmer until vegetables are just starting to soften.
  9. Add herbs and spinach. Season with salt and pepper.
  10. Serve with crusty wholemeal bread.

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