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Spiced chicken and vegetable soup

by Charlotte Watts

This recipe shows how easy it is to cook with spices and that they don’t have to create a very hot dish.

Serves 4

1 small onion
3 carrots
3 leeks
¼ savoy cabbage
3 skinless chicken legs
2 cloves garlic
1 tbsp olive oil
½ tsp ground turmeric
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground ginger
1 chicken or vegetable stock cube or 1 ½ litres stock on page XX
Chopped parsley to garnish


  1. Chop the onions finely and chop the carrots, leeks and cabbage roughly.
  2. Finely dice the chicken and crush the garlic.
  3. Heat the olive oil in a pan, add the onions and gently soften, stirring continually.
  4. Add the turmeric, coriander, cumin, ginger and stir into the onions. Cook for 3 minutes.
  5. Add a litre and a half of water and the stock cube or a litre and a half of the stock, bring to the boil, add the chicken legs and simmer for 15 minutes.
  6. Add the chopped vegetables and simmer for another 10 minutes.
  7. Remove the chicken bones, separate out the meat into fine shreds and thoroughly stir the soup.
  8. Pour into bowels, garnish with parsley and serve immediately.

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