My Chicken and Veg Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 lb. sweet pototoes1 large onion1 large malanga2 large carrots3 oz. white mushrooms2 small baby bok choy1 large leek1 cauliflower head3 pieces skinless chicken thighs*Tumeric pasteSalt to tasteSriracha to taste
Chop sweet potatoes, onion, malanga, carrots, mushrooms, baby bock choy, cauliflower, leek and chicken thighs place in a big stock pot. Add about 24 cups of water. Let it cook until chicken is cooked. Get chicken pieces out, shred the meat, put back in the pot and with a hand blender mash everything. Turn heat off and let it cool. At serving time to add tumeric paste*, sriracha and salt to taste. Serves about 20 cups.
*Tumeric paste: Get fresh tumeric and peel the pieces. Place it in a food processor, 1 teaspoon of black pepper and water. The proportions of tumeric to water is 1 tumeric to 2 water (ie., 1 cup fresh tumeric and 2 cups of water). Boil this in a pot, stirring constantly until paste is formed. Place in a glass jar, let it cool and keep in fridge for about 10 days.
Serving Size: About 20 cups
Number of Servings: 20
Recipe submitted by SparkPeople user COMELONA3.
*Tumeric paste: Get fresh tumeric and peel the pieces. Place it in a food processor, 1 teaspoon of black pepper and water. The proportions of tumeric to water is 1 tumeric to 2 water (ie., 1 cup fresh tumeric and 2 cups of water). Boil this in a pot, stirring constantly until paste is formed. Place in a glass jar, let it cool and keep in fridge for about 10 days.
Serving Size: About 20 cups
Number of Servings: 20
Recipe submitted by SparkPeople user COMELONA3.
Nutritional Info Amount Per Serving
- Calories: 244.3
- Total Fat: 1.5 g
- Cholesterol: 12.7 mg
- Sodium: 155.5 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 8.8 g
- Protein: 9.8 g
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