Now that we are experiencing some cooler weather, it feels like soup weather!! We’ve been enjoying a range of different soups at homes, so I thought I would share some.

This soup freezes really well. I often find it thickens if left, which makes a great consistency for little ones. We simply add additional water to liquefy the soup.

Ingredients

1 large leek, sliced

1 medium carrot, diced

1 medium potato, diced

1 medium parsnip, diced

1 medium zucchini, diced

2 Cobbs of corn, corn removed

2 garlic cloves, crushed.

½ cup soup mix (mixture of dried split peas, lentils and barley), rinsed.

400g skinless chicken thighs (remove any excess fat)

1 tbsp olive oil

3 ½ cups of chicken stock

Salt and pepper to taste

Method

  1. Heat oil in heavy-based saucepan over medium heat. Add leek, carrot, potato, parsnip, zucchini, corn and garlic.
  2. Cook stirring occasionally for about 5minutes, or until leek has softened.
  3. Add soup mix, chicken thighs and stock.
  4. Cover saucepan, increased heat and bring to the boil. Then reduce heat to low and simmer soup for 2 hours (stirring occasionally).
  5. Remove chicken from saucepan, and break up any large pieces of chicken. Then return to soup.
  6. Salt and pepper to taste.
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