Ingredients

• 1 whole organic or free range chicken (skin removed/neck intact)
• Olive oil for frying, optional
• 1 organic leek or onion, well rinsed and thinly sliced
• 2-3 stalks of organic celery, finely sliced
• 2-3 organic carrots, finely diced
• 2 sprigs of fresh thyme
• 6-8 fresh sage leaves
• 2 sprigs of fresh marjoram
• 1 corn cob (or more if desired) kernels cut off and added with the cob
• 225g/80z of orange organic kumara, peeled and finely diced
• 3-4 cloves of organic garlic, roughly chopped
• Freshly grated or sliced organic ginger to taste
• 1-11/2 tablespoons of white wine or a tsp of apple cider vinegar
• 2 fresh bay leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon of arame (fine seaweed)
• A large handful of fresh parsley, finely chopped
• 3 teaspoons of Kelpamare
• 2-2.5 litres of vegetable stock
• 8 dried shitake mushrooms (optional)
• A handful of fresh parsley, finely chopped to serve

Method

Place a large heavy-based saucepan over a low heat then add the whole chicken. (if there’s some skin left on the chicken the fat will render and provide a base to sauté the veggies). Add the leek or onion, carrots and celery to the pot. Keep the heat low enough for a gentle sizzle. Add the thyme, sage and marjoram and continue to cook over a gentled heat and add the corn, kumara, garlic and ginger. Add all the other ingredients (except parsley to serve) and cover with stock. The liquid should just cover the chicken. Cook 1 hr.

Lift the chicken out, remove the flesh, shred and set aside (covered). Return the chicken bones (in a muslin bag for easy removal and to keep small/fine bones out of the finished soup)) to the pot to simmer for a further 30mins. Then remove the bones from the soup and discard. Taste and add more flavourings as desired i.e. fresh herbs, tamari sauce etc. Remove as much fat as desired at this stage from the top of the pan. Before serving remove the corn cob and return the shredded chicken to the pot and simmer for 2 minutes. Stir in the chopped parsley.

Variations

2 tablespoons of brown rice or noodles can be added with the stock

Serves 4-6

Ingredients

• 1 large onions, diced fine
• 3-4 cloves fresh garlic, crushed
• a red, a yellow and an orange capsicum, diced
• a tbsp or so of olive oil
• a tin of chopped tomatoes
• a tin of kidney beans, drained (or cook your own)
• a tin of pinto beans, drained (or cook your own)
• a tin of black beans, drained (or cook your own)
• a tin of whole corn kernels, drained
• a decent bundle of fresh green beans
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• ¼ tsp cayenne pepper
• 1 cup fresh coriander, rough chopped
• juice of a fresh lime
• Salt and freshly ground pepper
• 1-2 teaspoons chilli flakes, powder or paste to taste
• Freshly cooked brown rice to serve Cashew Cream to dollop on top (recipe below)

Method

Sauté the diced onion in the olive oil for five minutes or until clear. Add the capsicums and the garlic, chilli, cayenne, coriander, cumin, oregano and cook for another five minutes or so. Stir in tomatoes, corn and all the beans. Lower heat and simmer for 30 minutes, adding water little by little if it gets too dry and starts to stick. Season with salt and pepper. Five minutes before serving, add the chopped green beans and let them just cook through so still al dente. Stir in most of the coriander just before serving and leave a handful aside. This chilli can be served on top of brown rice or on its own in a nice deep bowl. Squeeze some fresh lime and then sprinkle with remaining fresh coriander. Then, for the deluxe version add a generous dollop of one or both guacamole and cashew sour cream. Remember to moderate the chilli according to your tastes.