Hooray!!! I have my second post in no time! I am grateful that you still read my blog after my long disappearance. My deepest apologies for that… I really do hope I can faithfully post all my cooking sessions and other things that make me happy.
This soup dish was made in our new-found home in Wellington, New Zealand. It’s now summer in New Zealand and for the past few days, the temperature in Wellington has risen considerably, reaching a pleasant 21 degrees Celsius. Despite the seemingly “comfortable” temperature, we are still getting chills because of the wind. Well, welcome to Windy Welly as they call it. It’s been just three weeks since we arrived, so we are still in the process of acclimatization. This soup’s perfect to fight the chills.
Easy Peasy Chicken Soup
1 onion, chopped
2 cloves garlic, minced
2 tablespoon vegetable oil (or olive oil)
1/2 bunch of celery or around 5 stalks, diced
2 carrots, diced
4 tomatoes, seeded, diced
1 cauliflower, cut into bite size
1-2 leeks, chopped, washed and drained
1 whole chicken at least 1.8 kg
2 can (410 g) tomato puree
2 1/2 cups water (or you can your chicken stock)
1 1/2 teaspoon dried Italian Herbs
2 tablespoon parsley, chopped, save some for garnishing
salt and pepper to taste
1. Heat a large soup pot in medium-high heat. Pour in oil.
2. Saute onion once translucent before adding garlic. Cook the garlic until golden yellow.
3. Add celery, carrots and leeks. Saute for 5 minutes.
4. Add tomato and saute for another 2 minute or until crushed.
5. Add in chicken. Stir in Italian herbs, parsley, tomato puree and water. Cover. Adjust your heat to medium and cook for 30 minutes.
6. Add in cauliflower and stir. Cover again and cook for another 30 minutes.
7. Add salt and pepper taste. Stir. Cover again and cook for another 15 minutes.
Serve while hot. Great to serve with bread.