I came up with this hearty soup once of those cold evening of the long-awaited summer, which has been playing hide-and-seek for most of the season .
Refusing to put the heating on (in summer! what!!!!??? Anything more depressing???), even though it was 14˚c inside, I decided to warm up with a delicious soup. Using left over of Roast Chicken and Buckwheat. You can replace Buckwheat by any grain, and any other ingredients with any other leftover.
Recipe (serves 4–6)
Hand-Shredded Roast chicken (about 1 Breast)
1 Handful of (Kale per person)
Half a cup of cooked Buckwheat (per person)
4–6 Large Sweet Potatoes
2 Red Onions
2 Litres Vegetable (or Chicken) stock
4 Garlic Cloves
1 Tsp Turmeric
1/4 Tsp Cumin
1 Tbsp Coconut Oil (or Rice Bran Oil)
Cook Buckwheat, as per instructions on label.
Chop Onions in a large brunoise. Melt gently in stock pot with Coconut Oil, and Spices, with lid on, for 5–10 minutes on medium-to-low heat.
During this time, peel Sweet Potatoes and dice in Paysanne. Add to Onions, and bring heat to medium, stirring gently and taking care of not burning onions. Colouring is not really needed, it is just to bring heat quickly to the Sweet Potatoes to cook quickly without loosing too much flavours. Add whole Garlic Cloves, and cover with boiling-Hot Stock (be careful, as the liquid may boil and steam dangerously on contact with bottom of stockpot).
Bring to boil and let to simmer with lid on for about 25–35 minutes.
Once cook, use Handheld blender or Blender, and blitz until smooth and velvety. Decant back into Stock Pot.
At time of serving, add Kale to the soup, with Chicken and Buckwheat and simmer gently for 5 minutes or 10 minutes (from cool, if prepared in advance).
Comforting food is as good for the body to warm up than for the brain to bring that feel-good feeling.
It is all about FOOD!!!™
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.