This tasty soup is filled with veggies, legumes and spices, making it a filling supper option for cooler evenings.
1 tbsp cooking oil
1 onion, finely diced
2 celery stalks, sliced on an angle
2 carrots, sliced thinly on an angle
3 garlic cloves, minced
1 tbsp ginger, grated
1 tsp turmeric
1 tsp ground cinnamon
1 tsp sweet paprika
½ tsp chilli flakes
½ packet vegetable soup mix
3L chicken stock
½ can chopped tomatoes
1 can chickpeas, drained and rinsed
1 Waitoa Free Range Hot Roast Chicken, meat shredded bones discarded
¼ cup fresh parsley, roughly chopped
1 lemon, zested and juiced
1/3 cup yogurt
Green chili, chopped
Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add onion, celery and carrots into the pot. Cook for 5 minutes, tossing often. Add in the garlic, ginger, turmeric, cinnamon, sweet paprika and chili flakes. Continue to cook for 1 minute until fragrant.
Add the soup mix, chicken stock and chopped tomatoes into the pot. Bring to the boil, then reduce heat to a simmer for 15 minutes.
Add the shredded chicken, chickpeas, spinach, parsley and lemon juice to the pot and continue to simmer for 5 minutes.