Zucchini & Pea Soup with Poached Chicken and grilled Haloumi

image-4

We have entered autumn. That means, we have entered soup season!

We’ve been feeling a little low and run down due to an overload of uni and part time jobs. So  in an attempt to cure our poor sleep deprived and stressed souls, we decided to make a green soup. We love our greens but aren’t really the types to start the morning with a green smoothie so a green soup works for us perfectly. The generous amount of turmeric and garlic gives this delightful meal an immunity boost – just ready to fight off cold and flu season. The added packed chicken also adds a nice touch of protein and the haloumi just tops it off with that ‘creaminess’ that every soup requires!

Go on, make our green soup! It’s super easy

Ingredients – Serves four as an entree or three as a main. 

– Four large zucchinis

– One small head of broccoli

– 1.5 – 2 cups of frozen organic garden peas

– 1 litre of pure water (or vegetable stock if you have one pre-made)

– Half an onion

– 2 cloves of garlic

– 2 heaped teaspoons of ground turmeric

– 1 teaspoon of ground cumin

– 1 Bay leaf

– 3 sprigs of fresh rosemary

– A generous pinch of himalayan salt

– Pepper to taste

– A knob of coconut oil

– 2 organic chicken breasts

– 60 grams of Haloumi

– 4 teaspoons of superfood dukkah

Method

1. Start by preparing all your green vegetables. Thoroughly wash them and dice into 2 cm pieces (the size doesn’t matter all that much as they’ll be blended at the end)

2. Heat the coconut oil in a pot and once hot, stir fry the onion and garlic with a dash of water. Once the onion gathers a bit of colour, add another dash of water plus the turmeric and cumin. Let the spices mix with the onion and garlic. This should start to smell very inviting!

3. Next step, add all your veggies, bay leaf and himalayan salt. Let this green goodness tenderise for a couple of minutes

4. Add your 1 litre of water. Put the lid on and let it simmer for about 30 minutes.

5. In the meantime, heat up another pot of water with a pinch of salt and dice your chicken breast into 2-3 cm pieces. When the water has reached boiling, add your chicken and let it boil for about 5-7 minutes.

6. Whilst the chicken is cooking, this should give you enough time to prepare your haloumi. You can either place the haloumi in a fry pan to brown the edges or you can place the cheese until a grill. Up to you! This should only take a few minutes

7. When the chicken is ready, (you still want it to be succulent so check it every couple of minutes) strain it and place to side.

8. Return your attention to the soup. The veggies should be quite tender at this point. Now all you need to do is blend it all up with a blender stick (is that what it’s called…..?)

9. Ladle the soup into four bowls. Next place the haloumi and chicken in the middle. Finish with a generous sprinkle of homemade dukkah and fresh parsley

10. You could also toast a comforting thick slice of dark rye bread with a drizzle of olive oil. Our mum’s wholemeal spelt would also work wonderfully.

10. EAT

We hope you like it! Please let us know on instagram (@thymes.two) what you think and if you have any suggestions!

M +S xx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s