After an amazing trip to the UK I’ve hit the ground running and fallen straight into the arms of my trusted soup pot. Today I’m back into the kitchen and whipping up one of my favourite soups. There’s something about chicken soup that feels like coming home. Chicken soup has a way of bringing comfort and warmth to even the coolest of autumn nights. I’m convinced that chicken soup has the power to heal anything – from the worst colds and flus to the winter blues and even jet lag.
Not only is soup extremely nourishing, it’s also the perfect way to sneak in a few extra veggies, increase your fibre and water intake! Soups are an extremely popular choice for cooler nights but they’re equally as delicious, and sometimes even better, the next day for lunch. This Chicken and Vegetable Anti-Inflammatory Soup is super satisfying and is extra special because it’s home-made. Seriously. There’s nothing better. It can cure anything; it’s your new autumn staple. Please give it a try.
One supercharged feature of this soup, which deserves a lot more credit than I am giving it, is my favourite ingredient garlic. There’s a lot more to garlic than being a great flavour booster and toast companion. Garlic is a strong detoxifier which reduces inflammation and boosts the immune system. The compound within garlic known as Allicin is anti-bacterial and anti-fungal, fighting off infections as the seasons change! It fights off colds, flus and first kisses (you’re welcome, parents)! I love garlic so much. In fact, I’d say it’s an essential ingredient in a Supercharged Kitchen.
Zucchini may be low in calories but it’s extremely high in nutrients. This antioxidant-rich veg is rich in Vitamin C, lowering inflammation and oxidative stress. It’s also high in the mineral potassium, which improves heart health and may naturally lower blood pressure. I’ve added it to the soup to up the green quota.
Chicken soup is truly nourishing for your insides, particularly your digestive system. It’s what I like to call Soul Food. Even Oscar likes it! He has impeccable table manners by the way.
Another green veg featured in this supercharged soup is broccoli. Broccoli is high in antioxidants and is actually a natural liver detoxifier! Even if you’re not much of a drinker, your liver health can become compromised by the chemicals you ingest and medicines you take. Consuming broccoli is a great way to help your body naturally detoxify and get your liver working at it’s prime! Broccoli is also high in fibre, soothing the gut lining and preventing bacterial overgrowth.
Another year-long essential that features in this soup is my Golden Gut Blend. It provides a dose of gut-loving golden spice that is rich in minerals, great for anti-bloating and creating an alkaline environment within the body. It’s also high in absorbable iron, boosting energy and brain function, so you can kick those cold weather blues for good! Golden Gut Blend is also a metabolism booster and can soothe the gut after eating too.
You can make this soup in batches and keep it in the freezer for those nights when you can’t think of anything worse than yawning while standing over the stove-top waiting for the water to start bubbling… been there, done that, bought the wooly jumper. This soup will stay good for about three months in the freezer and a week in the fridge. If you’re looking for a meat-free soup, swap out the chicken stock for vegetable stock – it really is that simple. Vegetarians I’ve got your back!
Supercharge your health tonight with my scrumptious Chicken and Vegetable Anti-inflammatory Soup.
Chicken and Vegetable Anti-Inflammatory Soup
- 2 tbs olive oil
- 4 large garlic cloves sliced
- 2 large carrots cubed
- 4 zucchini cubed
- 1 head broccoli chopped small
- 500 mls chicken stock
- 1 lemon squeezed
- 3 tbs wheat free tamari
- 1 TBS golden gut blend
- Salt and pepper to taste
- Warm 1 tbs oil in heavy based saucepan on medium heat
- Pan fry garlic slices then remove and set aside
- Add 1 tbs oil and all veg and cook on medium until softened and browned
- Add remaining ingredients and bring to the boil stirring then turn down heat to low and simmer for 30 minutes
- Remove from heat and let cool slightly so that you can blend in a processor or blender
- Season to taste