serves: 3-4
You will need:
- 2-3 chicken breasts, diced (preferably organic & free range)
- 2 cups fresh basil leaves, washed
- 2 carrots, diced (peeled if not organic)
- 1 zucchini, sliced thinly
- 3 mushrooms, sliced or 1 cup of shiitake mushrooms, soaked for 15 minutes
- 1/2 purple onion, sliced thinly
- 1 celery stick, sliced
- 3 asparagus spears, chopped along the spear
- 2 tbs. golden sage
- 1 tbs. rosemary, crushed
- 1 cup quinoa, washed and sprouted (soaked)
- 1 tbs. thyme
- 4-5 cups of chicken or vegetable stock
- 1 strip kombu, cut into squares
- 1 tbs. mekabu
- a pinch of pink salt and black pepper
- optional: 2 chillis, sliced
In a pot combine onion, carrot, zucchini, mushrooms, celery, asparagus, stock, herbs (all except basil), mekabu, kombu and chilli if using. Cook this on low heat until all vegetables, mushrooms and sea veg are soft (around 35 minutes or so).
Add the chicken, sprouted quinoa and herbs and cook until chicken is cooked and the soup is fragrant and tasty.
Notes:
- This stores really well in the freezer. Freezing in individual containers speeds up defrost time and is great for nights when you don’t feel like cooking!
Enjoy,
HFL.
Michelle
Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.
