Autumn = Hearty Soup

We love this Scandi soup recipe from the guys over at purpose-driven agency Better Ventures.  Enjoy, relax, feel good. Here goes: Scandinavian chicken soup with herbs and root vegetables – Serves 4dried cannellini beans 200g extra-virgin olive oil 3 tbsp garlic cloves 3 chopped parsnip 300g finely diced Savoy cabbage 300g chopped chervil leaves 6 tbsp chopped
 parsley leaves 6 tbsp chopped sea salt and ground black pepper For the stock: chicken 1
bay leaves 3 
celery stalks 2 
carrot 1 
onion 1unpeeled
 green chilli 1 
garlic cloves 4 
fresh ginger 100g sea salt 20g whole black peppercorns 1 tbsp water 3 litres Soak the dried beans in cold water overnight. The next day, drain and cook in boiling water for 40 minutes until tender, then drain and set aside. While the beans are cooking, put the chicken and the remaining stock ingredients in a stockpot, bring to the boil then reduce to a simmer, uncovered, for 1 hour. Remove the chicken from the stock and strain the stock. Pour the stock back into the pot and let it simmer until reduced to 2 litres. Heat the olive oil in a big saucepan and sauté the garlic, then add the parsnip, cabbage and beans and sauté for a few minutes. Add the stock and bring to the boil. Skin the chicken and shred the meat off the bones. Save half the meat for another use, then add the other half to the soup, seasoning with salt and pepper. Add the chervil and parsley and let it simmer for 2 minutes before serving. If you'd like to learn more about nutrition then why not try out our Weekday Raw Food Workshop with Russell James. Or as part of our bespoke corporate programmes, take a look at the Nutrition & Gut Makeover by Jeanette Hyde.