I’m not going to lie, it’s taking me a while to adjust to these early dark nights and we’re only in the Autumn transitional period before Winter reaches its peak. I am truly missing Summer and yesterday I felt totally exhausted (I’m putting it down to the non-stop DIY sesh in the kitchen last weekend) and cannot wait for a day of rest but know the chisel and hammer will be making another appearance. So what do I do at a time like this? I daydream while looking for comforting recipes and yesterday I managed to pick up a copy of Lorraine Pascale’s latest recipe book, Eating Well Made Easy and drooled over this mouthwatering number. I’m surprised I didn’t dribble on the pages; be warned though, I love her books so much, they’re the type to get spillages and pages that stick together like my now unusable copy of Home Cooking Made Easy.
All day I had been hankering for a chicken noodle soup yet still much of my Tuscan Bean Soup leftover, but Lorraine’s latest offering was a must to adapt. I’m a great believer that if you don’t have all the ingredients in, try and use the ones you do have; you’ll have less waste and create something new and that’s what I did. Lorraine’s original recipe is called Immune-Boosting Super Soup (or page 70 of her book); don’t expect it to be boring, it was far from it and feeling tired as I did yesterday, I could already imagine tasting the ginger, chilli and lemon (as opposed to lime); the type of ingredients every poorly cold needs.
Mine didn’t look as pretty I admit, which was down to the chestnut mushrooms that needed using up, but I would definitely do this one again the next time I need a pick me up and hopefully I’ll have some fresh herbs to hand!
Recipe – Serves 4
125g or 2 cooked chicken breasts, diced
75g or 1 Bunch of spring onions, sliced
200g Butternut squash, peeled & diced
3 Cloves of garlic, minced
1cm grated fresh ginger
2 Chicken stockpots or 3 stock cubes
200g chestnut mushrooms
1 red chilli, deseeded & sliced
1 & 1/2 tsp turmeric
Juice of 1/2 lemon
1 tsp dried coriander leaf
1 tsp ground coriander
1/8 tsp sweetener
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- Gently fry the spring onions, butternut and chicken in a large pan for 5-10 minutes until the butternut looks toasted.
- Add the garlic, ginger and chilli and gently fry for another 2 minutes.
- Now chuck everything (except the lemon juice) in to your soup maker and set to chunky – or all in to your pan and simmer for 25 minutes until everything is tender.
- Once cooked, stir in the lemon juice and serve. You may want to add extra seasoning or stir in more coriander leaf.
Thanks again to Lorraine for this recipe and I can’t wait for another bedtime read tonight for some more thinspiration.
And don’t forget, you’re more than welcome to join my I LOVE SW Soup Facebook support group to chat more soup and if you’re not already a subscriber of my YouTube channel, then what are you waiting for? I upload weekly videos every Friday at 6pm with recipes, vlogs and much more!
Tastefully Vikkie x