By Pete Evans

Serves: 6

Yield: 3 litres

Preparation time: 20 minutes

Cooking time: 40 minutes

Difficulty: Easy

Course: Breakfast/entrée/main

Cuisine: Contemporary

2 tablespoons coconut oil, duck fat, tallow, or other good quality cooking fat

1 medium onion, chopped

3 garlic cloves, minced

1 large carrot, chopped

1 celery rib, halved lengthwise and cut into ½ inch thick slices

1 zucchini, diced into 2 cm cubes

1 tablespoon ginger, finely grated

4 fresh thyme sprigs

200 g (7 oz.) silverbeet, shredded

1 bay leaf

300 g (10½ oz.) pumpkin, peeled and diced into 2 cm cubes

1.7 L (57½ fl oz. / 7 cups) chicken stock, plus extra if needed

450 g (1 lb) shredded cooked chicken

Sea salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

6 to 8 tablespoons cultured vegetables or krauts of your choice, to serve Directions:

Place a large soup pot over medium heat and coat the base with the oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf.
Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil, then turn down to a simmer and cook for 20 minutes.
Add the ginger, zucchini, and pumpkin and continue to cook for a further 15 minutes or until tender. Gently add the chicken and silverbeet and continue to simmer for another few minutes or until the silverbeet has cooked.
Season with salt and pepper to taste and sprinkle with chopped parsley before serving. Serve with a spoonful of cultured vegetables on the side.
Thermomix Version:
Place parsley into Thermomix bowl and chop 3 seconds/speed 7. Transfer to a small bowl and set aside.
Place ginger (1 inch piece) and garlic (whole cloves) into Thermomix bowl and chop 3 seconds/speed


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