8
Chicken & Vegetable Soup
• 1 fresh whole chicken
• 1 large onion halved
• 2 carrots - roughly chopped
• 2 sticks of celery, finely chopped
• 2 cloves of garlic, chopped or crushed
• 1 tsp of pepper
• 1 tbsp of sea salt
• Herbs - as desired
Place the ingredients into the large cooking
pot, and pour over enough water to cover
the chicken Slowly bring this to the boil.
Reduce the heat and simmer for 20 minutes.
Transfer the cooking pot to the thermal
cooker and lock the lid. Leave for a minimum
of 3 hours. Remove the chicken and celery
from the cooking pot.
Roughly shred the chicken into bite sized
pieces and return to broth. (Broth can be
made the day before, and refrigerated.)
Now enjoy a hearty chicken soup. Great for
the winter blues!
Pumpkin soup
• 2 tbsp butter
• 2 tbsp olive oil
• 2 onions, diced
• 3 garlic cloves
• 3 rashers of bacon, trimmed
and diced
• 1 stock cube
• 1 kg butter pumpkin, peeled and
cut into fairly large chunks
• 6 chive stalks
• ½ cup milk
• Salt and pepper to taste
• Sour cream and chopped chives
for garnish when serving
Add one tablespoon of butter and oil then
saute the onions and garlic. Add bacon and
remaining butter in the pot and cook over
medium heat. Turn the heat down and add
the pumpkin and enough boiling water to fill
the pot to approximately 80% then add the
stock cube, parsley, salt and pepper.
Bring to boil, and then simmer for a further
5 minutes with the lid on. Turn off the heat
and place cooking pot and lid into your
thermal cooker.
Allow at least 2 hours before removing the
inner pot and puree the soup and add milk.
Serve and garnish with the sour cream and
chopped chives and some crusty bread.
