Foodhearted: all the chicken broth and …

You know what? Autumn arrived and I just love being in the kitchen prepping and cooking. Honestly, chopping vegetables is a joy, granted it’s on my lovely newish wooden chopping board, so the whole experience is just hmm hmm mmm.


So, Chicken broth. I finally got a shiny new big pot (yes, I’ve been sorting out my capsule kitchen) that I can drop a whole chicken carcass in with a large carrot, onion and some apple cider vinegar and simmer that thing to the most delicious steaming broth you’ve ever tasted.

And then through the week I use it as a base for different ‘soups’.
Today it’s a simple veggie soup. If you don’t have broth you could use miso soup as your base which I often do when I’ve run out of my meaty option. Also, a good option for a completely veggie broth.

Ingredients

  • Half a pint of chicken broth (mine’s homemade but you can also buy it in the shop)
  • One sweet potato
  • Steamed edamame beans
  • One large carrot
  • A handful of mushrooms
  • Soaked wakame seaweed

Feel free to switch out any of the above for something else, or simply don’t use. And use whatever amounts you like. It’s soup!

Instructions

This is what I did.

  • Cut the sweet potato into tiny pieces and fried with the mushrooms in some ghee (use your fat of choice).
  • Steamed the edamame beans and carrots together.
  • Soaked a few strands of wakame (be warned use sparingly unless you want a huge clump of seaweed. This stuff SWELLS).
  • Added everything to the heated up chicken broth.
  • And oh yes I added two boiled eggs and red cabbage sauerkraut.
  • Seasoned with herbed sea salt.

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