Ingredients
Serves 4-6 people
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1 large onion, sliced into small dice
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2 carrots, sliced into rounds
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2 leeks, sliced into small rounds
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½ a large head of cabbage or 1 small cabbage, cored and cut into squares
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1 large Idaho or Russett potato, cut into medium cubes
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5 cloves of garlic
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1 2 inch piece of fresh ginger, peeled
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2 2 inch pieces of fresh turmeric, peeled
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1 15 ounce can of diced tomatoes
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2 bone in chicken breasts
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4 cups water or chicken broth
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3 scallion, sliced
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Dill and Parsley to finish (optional)
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Zest and Juice of 1 lemon (optional)
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Olive oil
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Salt and Pepper to taste
Instructions
- Start by adding in olive oil into a heavy bottomed pot over medium heat
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Add in the onions, carrots and leeks. Allow to sweat.
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Add the garlic, ginger and turmeric into a food processor and process until finely minced. You can also use a microplane for this.
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Add the turmeric mixture into the pot and continue to cook for 5 minutes.
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Season with salt and pepper.
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Add in the water, chicken breasts and tomatoes.
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Bring up to a boil.
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Once the soup boils add in the potatoes and cover with a lid, leaving it partially covered.
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Once the potatoes are tender, pull out the meat, remove the bones and shred it.
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Add all the fresh herbs into the soup and add in lemon zest and juice if desired.
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Add the shredded chicken back in and enjoy!
Notes
- Sweating means we are not caramelizing the vegetables.You want them to become soft and translucent.
- The black pepper is crucial to this recipe! The capsaicin helps the turmeric be absorbed by the small intestines. Otherwise about 50% of your turmeric is absorbed. You can also use cayenne pepper if you prefer as it has the same active ingredient as black pepper.
- Make sure to slice the leeks, then thoroughly wash them in cold water. They have lots of dirt on them so you want to rinse very well.