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 ginger, broccoli and sweet potato

Chicken soup with sweet potato, broccoli and ginger
Adapted from Leon: Ingredients and Recipes
Serves 2

Ingredients
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
1 lime
salt and pepper

1. 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.
2. Add the chicken pieces and cook for another 5 minutes.
3. Add the broccoli and beans, stir well, season and cook for 3 more minutes.
4. Finish with the fresh cilantro and some lime juice. Taste and adjust seasoning.