Wednesday, 18 February 2015

Creamy almond and ginger chicken and vegetable soup

Hey there munkies!

It was Saturday night, and our monthly women's jam was tomorrow in Kilburn.
Brrrrrrr, I thought. I think I'll make a big batch of that creamy gingery chicken and vegetable soup again.. and bet it will warm my soul RIGHT UP after the jam!

This soup. This soup is so damn tasty. I love the simplicity of it too, and it's so hearty! It might not look very appetising.. but trust me, don't knock it until you've tried it! ( the way, the sun shined gloriously aaaall day at the jam - haha! It wasn't cold at all, and we had such a great day too, lots of ladies, sunshine, fun and challenges. Yays!)

So, on to the soup:

INGREDIENTS (serves 3-4 people)

1 and 1/4 cups of almond milk
300g of chicken breast
1 and 1/2 tbsp of fresh ginger
1 medium onion
2 medium sweet potatoes
1/2 medium broccoli
1/4 medium cauliflower (or you can just use more broccoli)
100g of spinach
1 cube Kallo Organic Chicken stock cube
Salt, pepper, chili flakes to taste


1. Heat the almond milk in a saucepan on a low heat.
2. Whilst the almond milk is heating, chop the ginger and onion.
3. When the almond milk is a little heated, crumble the Kallo stock cube in to the saucepan.
4. Add the ginger and onion, and salt, pepper and chili flakes to taste.
5. Keep the saucepan on a low heat whilst you chop and prepare your chicken and sweet potato (I chopped mine pretty small, it was no bigger than the size of a cherry..).
6. Add the chopped chicken and sweet potato to the saucepan.
7. Continue to cook on a low heat with a saucepan-cover for about 5-8 minutes whilst you chop up your broccoli and cauliflower.
8. After 5 minutes, add the broccoli and cauliflower.
9. Allow to simmer for a further 10-15 minutes, or until all the ingredients are cooked properly, and give the soup a stir now and again too.
10. When the ingredients are cooked, turn your saucepan off and add the spinach, and cover the pan again.
11. Set the pan aside for 5 more minutes to allow the spinach to steam.
12. Transfer the soups contents into a blender/food processor and blend until desired (I still kept some texture and chunkiness to my soup).
13. Allow to cool a tad, and serve!

Enjoy munkies!

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