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Chicken and Vegie Soup

Gluten free. Dairy Free


4 (about 900g) free-range chicken thigh cutlets, skinned, excess fat trimmed

1x spanish onion

4x cloves of garlic

1x table spoon of freshly grated ginger

1x cup of fresh coriander mix stems and leaves

1x heaped table spoon of coconut oil

½x pumpkin

1x red or green Capsicum

1x zucchini

2x Organic vegetable stock cubes

Optional for extra flavor:

•fresh chili, ground cinnamon, cardamom, nutmeg, turmeric and garam masala, tomato, mushrooms, rocket, spinach, squash, celery, any other vegetable or culinary herb your heart desires!


Add coconut oil to a large saucepan on a medium heat. Add garlic, onion, ginger, coriander and other herbs until onion is golden brown, mix ingredients together.

*Add chicken here until cooked and marinated in herbs.

Add all other ingredients; mix together.

Dissolve the stock cubes in 2-3 cups of boiling water, if you want thick soup use less water.

Add stock to the ingredients in the saucepan, and turn heat up, bring to a boil.

*Add chicken here (for poached)

Once at boil turn down to simmer for 15-20min.

Leave to cool for 15min, leave as is or mix in blender.

To eat:

Garnish with a dollop of goats’ yogurt, some unsalted mixed nuts and coriander leaves. YUM! :)

*chicken options

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