With roasted garlic and preserved lemon.
Ingredients:
—– Stock Ingredients
1 chicken carcass
2 medium carrots
3 or 4 sticks of celery
1 bouquet garni
1 onion
2 cloves of garlic – crushed
4 -6 leaves of kale or similar
2 litres of water
—– Soup Ingredients:
2 long leaks – washed and sliced
1 onion – chopped
4 large potatoes – chopped fairly small
1 large parsnip – peeled and roughly chopped
1 zuchini – washed and chopped
1 small turnip or rhudabager – peeled and chopped
1 medium preserved salted lemon – finely chopped
1 tsp of herb de provence
1 tablespoon of freshly ground coriander seeds
1 table spoon of olive oil
1/4 tsp of freshly ground pepper
—–hold until the end – do not cook
two large tablespoons of df coconut yogurt
1 bulb of garlic (roasted in aluminum foil in the oven until sweet and tender) – removed from skin
grated zest of 1 lemon
8 sprigs of parley for decoration
Steps:
Combine the stock ingredients in a large stock pot cover with water and simmer for at least 1 hour.
In a separate large pan sautee the other ingredients until onions are glassy.
Strain the liquid from the stock, discard the solids, return liquid to the stock pot and add the sauteed veggies
Cook for a further 30 minutes or until the potatoes are soft.
Add two large tablespoons of df coconut yogurt, the roasted garlic and half of the lemon zest.
Liquidize
Serve with a sprig of parsley and a pinch of lemon zest on top
