1 Tbslpn Extra Virgin Olive Oil (EVOO)
1 brown onion, diced
6 cloves garlic, finely chopped
3 celery stalks, finely diced
1 large zucchini, finely diced
3 carrots, finely diced (wash well and don’t peel)
2 springs rosemary (chopped)
2 tsp turmeric (ground or fresh)
1 inch ginger, finely chopped
2 tsp thyme (dried or fresh)
400g pre-cooked chicken tenderloins / leftover BBQ chicken (optional)
1.5 L vegetable stock (salt reduced and gluten-free)
3 Tblspn Apple Cider Vinegar
1/2 bunch silverbeet, roughly chopped
Heat EVOO in a large saucepan over medium heat;
Add the onion and cook, stirring for 2 minutes then add the garlic and stir for a further minute;
Add the celery, zucchini and carrots, cook, stirring for 5 minutes until softened slightly;
Add the herbs and spices to the saucepan and stir to combine;
Add the Apple Cider Vinegar, pre-cooked chicken and vegetable stock, simmer, half-covered, over a low-medium heat for 25-30 minutes, stirring occasionally;
Add the chopped silverbeet in at the end to wilt;
Serves well with crusty sourdough bread!
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing re-creations!
Serves 6 and freezes well for up to 3 months (if you add the chicken) and up to 6 months if you leave the chicken out.