Soup is probably the easiest thing to make for those lazy evenings. The best thing about it is that it can be done in advance, in bulk, and frozen. This one is the most popular in our house, but you can adjust the recipe to suit your taste, and you can use whatever leftovers you have in the fridge.
We eat soup all year round, not just in the winter months, and it’s great for lunch, dinner or as a starter when you have a dinner party.
Organic, unsalted vegetable stock
Low sodium soy sauce
Toasted sesame seeds
Cracked black pepper
Chopped lemon rind
Fry the garlic in olive oil until golden brown. Add a splash of sesame oil, soy sauce, thyme, cinnamon, cumin and lemon rind and fry for 2 mins to release the flavors. Add the chopped broccoli and chopped chicken and the vegetable stock, stir, cover, reduce the heat to medium and let it simmer for 30 minutes.
Garnish with a splash of olive oil or sesame oil, sesame seeds and lemon rind.
And that is basically it. Couldn’t be simpler.
I like to blend this particular soup, but you can leave it chunky if you prefer (or don’t have a blender).
I add very little herbs and spices. A 1/4 tsp each to 1l of soup. It’s just for a hint of flavor.
The lemon rind is very subtle and simply freshens up an otherwise very rich soup. I still don’t have one of those clever contraptions that strips the rind off the lemon, so you can use a small, sharp knife. Do make sure to only get a very thin layer of the rind and not the white, bitter part.
If you do not like sesame or are allergic to it you can substitute it with pine nuts, or leave it out all together.