Michelle Schoeps Organic: The Berry Mountain farm

Tuesday, July 19, 2011

The Berry Mountain farm - part 2

I said that most of my vegies would probably come home to Sydney with us....well I lied! On the last night I made my vegetable and chicken soup. Why lug all those vegies home when you can cook them in their prime!

You'll need:

A large heavy based pot

Tip: cut all vegies roughly the same size

1 large onion or a leek chopped finely

2 or 3 garlic cloves

small handful of rosemary - chopped very fine

2 carrots - diced small

2 small sweet potatoes (like in my photo) or 1 normal - diced small

small piece of pumpkin, skin removed and diced small

1 small head of broccoli - also chopped small - stalk and all

1/4 head of cauliflower - chopped small - stalk and all

the corn off two cobs (I used a tin of organic corn - because I was on holiday)

1/4 head of cabbage

2 bay leafs

2 chicken breasts

1/2 a cup of brown rice

a couple of good handfuls of Swiss card or spinach

To make my soup:

Melt a tablespoon of butter with a swig of olive oil and fry of your onion till it begins to colour

Then add your garlic, rosemary and a heaped teaspoon of sweet paprika and a pinch of chilli, cook for a minute or two then start adding your chopped up vegies making sure to give them a good stir after each addition.

Once they're all added pour in water to cover, then add another 2 cups

Pop your chicken breasts in and bring to the boil

Turn the heat down once boiling and add a couple of handfuls of brown rice (a bit more than half a cup)

Continue cooking for another 45 min until the chicken is shreddable and the rice has broken down

10 min before the cooking finishes add a couple of handfuls of chard

Add more water if needed and remember to season well