Soups can either be made from the following recipes or bought as discussed in the menu plans. Whenever you are making the effort to cook, it’s worth thinking ahead and preparing a few extra pieces of chicken or things that you can freeze and use at a later date.

Chicken Broth

• 1 cooked chicken carcass
• 2 onions
• 3 sticks of celery
• 2 strips of wakame seaweed
• 3 pints of water
• 2 carrots
• 1 dessertspoon of olive oil

This is a perfect example of recycling ingredients and getting the most out of your food.  Plus you’ll benefit from the musculoskeletal support generated from boiling up the chicken bones.

Gazpacho

This is a great soup as you can eat it cold on a hot summer’s day, and it makes an excellent appetiser.

• 550g of fresh tomatoes (skinned)
• 4 shallots
• 2 tablespoons of lemon juice
• 1 tablespoon of fresh parsley
• 1 red pepper
• 1/2 large cucumber
• Black pepper (freshly ground)
• 2 cloves of garlic
• Chopped fresh mint

Blend all the ingredients together, chill and serve.

Generally, soup can be made from any ingredients.  You need to lightly fry them first, then add some sort of stock either made before or just water with stock cubes added.  Bring to the simmer and serve.  As an option, part or all of the ingredients can be removed and blended depending on the consistency required.

Cover the carcass with the water and simmer for 45-90 minutes, get any excess meat off the chicken and store.  Sieve the stock and leave to cool before refrigerating overnight, scoop the fat from the top of the mixture.  Fry the vegetables in the oil until slightly soft.  Cut the seaweed into strips, pour the stock on top of the vegetables and bring back to the boil.