Winter Warmer: Chicken and Vegetable Soup

Recipe KIM MORRISON

Ingredients:
4 tbsp ghee or coconut oil
4 cloves garlic, crushed
1 large red onion, chopped
2 red chilies, de-seeded and finely chopped
1 leek, finely chopped
4 small carrots, grated
2 small zucchini, grated
½ cauliflower, finely chopped
1 broccoli head, finely chopped
4 cups home-made or organic chicken broth
2 tbsp Broth of Life powdered chicken broth
2-4 cups cooked and shredded chicken
1 tin organic tomatoes
1 tbsp French provincial herbs
2 tsp seaweed salt
Pepper
Extra water if required

Method:
Heat ghee or oil in large soup pot.
Add garlic, onion, chili and leek. Cook until onion is transparent. Add grated carrot and zucchini, cauliflower and broccoli.
Cook further 3 minutes, stirring occasionally.
Add herbs, salt, liquid and powdered stock and tomatoes plus extra water if required.
Bring to the boil, then lower heat and let simmer for 20 minutes.
Add cooked chicken. Cook a further 5 minutes. Season more if required.
Serve hot with chopped fresh herbs.
Enjoy.
This soup tastes even nicer the next day. The recipe makes a large batch so freeze what is not required.