Chicken and Turnip Soup
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Makes: 4 servings
Preparation Time: 20 mins
Cooking Time: 45 mins
Ingredients
4 cups chicken stock (using 500g organic chicken bones)
3 large turnips, diced
3 large carrots, diced
1/2 cup white cabbage, shredded
1-2 Tsp toasted garlic
1 small red (Spanish) onion sliced
2 tsp fennel seeds
2 stalks finely chopped celery
Method
1. Add 6 cups of water to a pot and add the organic chicken bones.
2. Bring the stock to the boil and let it simmer for about 30 minutes (if you do not have organic chicken, you can simply add 5 cups of water to a pot and add 2 tsp of organic chicken stock).
3. Remove the chicken bones from the pot and set aside.
4. Add all the vegetables and fennel seeds to the pot .
5. Bring to the boil - this should take about 10 minutes.
6. Cut the chicken into smaller pieces and add back to the pot.
7. Boil for a further 5 minutes.
8. Serve with some fresh coriander leaves on top.
This recipe is very high in dietary fibre, very low in fat and is full of antioxidants, vitamins and minerals. It is great to eat when you feel a cold or flu coming on as it provides so many healthy nutrients.
This recipe is courtesy of our Chinese Medicine and Qi Gong expert Kay Hutchinson - Aiki Healing.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 225 | 11.3% |
| Calories from fat | 15 | 6.6% |
| Total fat | 6.7 g | 9.8% |
| Saturated fat | 2.0 g | 10.2% |
| Cholesterol | 35 mg | 11.4% |
| Sodium | 395 mg | 16.5% |
| Carbohydrate | 20.1 g | 8.9% |
| Dietary fibre | 9.5 g | 31.7% |
| Sugars | 12.4 g | n/a |
| Protein | 21.9 g | 14.6% |
