Soup. We eat soup often in our house. It is a lunch standby during the colder months and a meal on those busy, busy evening when I have been a taxi for the kids activities and we are all tumbling in the door late. I love making soup and was brought up on the notion that making soup is about making use of whatever you have left in the fridge/cupboard. So it has been a bit of a revelation to experiment, in my relative affluence and make soups from scratch, not from the leftover bits in the fridge. Even so I am still a bit of a soup maverick.
We have our family favourites.
Pumpkin soup made with extra carrot, sweet potato and tomatoes (or pasta sauce always adds a richness), Cauliflower and bacon, Minestrone, Ham and pea, Vegetable and lentil and Lamb and barley.
But last winter I stumbled across this recipe and we love it. The ginger and garlic make it quite zingy and it actually feels as though it is doing you good as you eat each mouthful. You can make your own chicken stock of course but using the Vegeta stock powder gives me the option of feeding family with special dietary requirements. And that is exactly how it came to be – this soup recipe!
You may have realised by now that I love cooking but hate recipes so you will need to be creative with my quantities.
Chicken, Ginger and Red Lentil Soup
Large handful each of stem ginger, onion, garlic, carrot, pumpkin, zucchini and red capsicum all grated
1.5 litre water
2 Chicken breasts poached and shredded
1 – 2 cup of red lentils
2 Tbsp Vegeta vegetable stock (vegan and gluten free)
Combine all ingredients except the chicken and bring the boil. Stir occasionally to ensure lentils don’t sick. Adjust quantities as desired. The lentils make the soup quite thick so you may want to add more water. Season to taste with sea salt, fresh pepper and garnish with fresh herbs.