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My pimped Chicken & Sweetcorn Soup

8/7/2017

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We almost made it through winter without being sick!  But not quite!  So I made this last night (and just ate my leftover portion for lunch!)
This super easy and fast soup is a great pick-me-up any time of year.  I've boosted the traditional soup by adding a good serve of greens, and some coriander.  I usually have some chicken thighs, bone broth and some frozen corn in the freezer, so it can be pulled together quickly without a visit to the shops!  
You can freeze the soup once made and its also great for lunchboxes (well lunch-thermoses!)

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6-8 Serves
Ingredients:
1.5 - 2cm sq piece of fresh ginger
1 small brown onion or 1/2 bunch of shallots
3 tsp olive oil
1200ml liquid - water, bone broth, stock or combination 
600ml water
1 tablespoon of Thermomix stock / 1 tsp vegetable/chicken stock powder (if bone broth is not salted.  Omit if your bone broth/stock is already salted)
2 tablespoons of tamari
500g skinless chicken thighs or breasts cut into thin slices (1cm x 5cm)
3 cobs of corn (kernals removed), or 1.5 cups of frozen corn kernals
2 bok choy (finely sliced),  or 3-4 handfuls of baby spinach
1/4 bunch coriander - stems and leaves chopped

To make: 
Thermomix:
​Place ginger in mixing bowl and chop 2 sec/sp 7.  Scrape sides of bowl.
Add Onion/Shallots & chop 2 sec/sp 7.  Scrape sides of bowl.
Add olive oil and saute 2 mins/120/sp 1
Add water/stock/broth,  tamari & chicken & cook 10 mins/90/sp 1
Add corn and cook 7 min/ 90 / sp 1,  add chopped bok choy* & coriander stems and cook 1 min / 90 / sp 1
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Serve topped with coriander leaves.


Stovetop:
Finely grate ginger and chop onion/shallots.
Heat oil in a large saucepan and add ginger, onion/shallots - saute for a couple of minutes until soft and fragrant.
Add water/stock/broth, stock powder/paste (if using) &  tamari & sliced chicken and bring to just before boiling, then simmer, stirring occasionally, for 5 minutes.
Add corn and simmer for 5 minutes.
Add bok choy, stir through while simmering for 1 minute.
Serve topped with coriander leaves.
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)

Keep leftovers for lunch tomorrow or freeze for later!


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Haloumi Salad - Pita Balancing

11/20/2014

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I recently went to a wonderful Ayervedic Nutrition seminar.  I came away with plenty of good knowledge as well as some fantastic recipes. Here's a variation of my favourite! It can be served as a meal on its own for 3-4  people (or 2 dinners and 2 lunches for the next day) - or as a side salad for more.


Ingredients
1 punnet of small tomatoes cut in half or 6 roma tomatoes quartered
100g Rocket 
75g green beans
Dill – ½ bunch
mint – ½ bunch
1 spanish onion
250g Haloumi cheese, sliced
½ cup pitted Kalamata olives
Olive oil
Balsamic vinegar
a pinch of sea salt
Fresh cracked pepper



To Make
Brush tomatoes with olive oil and oven roast  on baking paper (cut in half first if using the Romas) – slow roast at 160 degrees for about 45 minutes.

Top and tail green beans,  chop Spanish onions, dill and mint.  Mix the olive oil, balsamic, seasalt and cracked pepper.  Mix dressing and salad.  Pan fry haloumi in thin strips (30-45 seconds each side - just till they are brown) and top salad with them and the tomatoes.



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    Alexandra Luffman

    Nutritionist and mother of three little people.   I'm absolutely passionate about helping as many people as possible lead healthier lives by simplifying eating well.

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