Winter has most definitely arrived. We had our first snowfall in the city this week, and we’re now in the midst of some bone-chilling temperatures. As I write this, AccuWeather tells me that the “realfeel” is a brutal 16 degrees (!)
When it’s this cold outside, homemade soup is an easy choice. Last night, I made a chicken soup with ginger, sweet potato, and broccoli. I love the way the ginger infuses the broth in this dish– it smells fantastic and imparts a clean and slightly spicy taste. And it’s quick – everything gets simmered directly in the broth, with a total cooking time of about 15 minutes.
It’s also a perfect choice when I need a little break from all the holiday treats that seem to be waiting at every turn this time of year. This dish packs a lot of veggies and helps to restore a bit of balance in the midst of all the cookies and cocktails.
All in all, it’s a great recipe to have up your sleeve during the long winter months…
Chicken soup with sweet potato, broccoli and ginger
Adapted from Leon: Ingredients and Recipes
1 medium sweet potato, peeled and cut into ¼ inch thick slices
1 carrot, peeled and cut into ¼ inch thick slices
3 cups chicken stock (homemade if at all possible, otherwise a good-quality store bought stock)
2-3 tablespoons of grated fresh ginger, unpeeled
2 boneless, skinless chicken breasts, cut into 2 inch pieces
½ head of broccoli, cut into florets
3-4 oz. French beans/green beans, topped and tailed
small handful of fresh cilantro, chopped
salt and pepper
- Put the sweet potato, carrot, stock and ginger into a large pot and bring to a rolling boil for about 2-3 minutes, then turn down the heat and simmer for 5 additional minutes.
- Add the chicken pieces and cook for another 5 minutes.
- Add the broccoli and beans, stir well, season and cook for 3 more minutes.
- Finish with the fresh cilantro and some lime juice. Taste and adjust seasoning.