Serves about 6
| Quantity | Ingredient |
| 1 | medium leek |
| 2 | medium carrots, washed |
| 2 | branches of celery, washed |
| 1 | medium swede, washed |
| 2 | zucchinis, washed |
| 1 tbp | olive oil |
| 12 | small to medium chicken drumsticks, skinless |
| 2 cups | shredded cabbage |
| about 2 | litres cold water |
| about 3 | slices ginger, 2 mm each |
| salt and freshly ground black pepper |
| 6 tbsp | chopped parsley |
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This is the type of soup we make when we have a cold! It’s full of goodness and is light on the digestive system.
Trim damaged leaves and the root of the leek. Cut leek into 1 1/2 cm slices and place in a bowl of cold water to wash out the grit. Remove from water.
Peel carrot and cut into bite-size chunks. Cut celery into bite-size pieces.
Peel swede and cut into 1 1/2 cm cubes. Cut zucchinis into bite-size pieces.
Place oil in a large saucepan (about 5 litre). Add leek, carrot and celery pieces and cook on medium heat for about 4 minutes without browning.
Add chicken drumsticks, shredded cabbage and the swede and zucchini pieces. Cover with cold water. Add ginger slices and season with a little salt and pepper. Bring to the boil and simmer for about 25 minutes.
Add plenty of chopped parsley just before serving.
Recipe taken from ‘Recipes for a Great Life’ by Gabriel Gaté and Rob Moodie (Hardie Grant 2008).
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