Roast a medium chicken according to the instructions, roughly chop 2-3 carrots, roughly chop an onion or couple of leeks, add 3/4 roughly bashed and chopped garlic cloves. Make sure you see the garlic oil. This is what contains the enzymes that are so good for health. Add a medium bag of kale, teensy salt, pepper and vegetable or chicken stock to cover the veggies. Put all of the raw ingredients in a slow cooker for 1.5 – 2 hours (high) and cover with the stock. Pull the chicken flesh or chop into chunks and twenty minutes before decanting add it to the vegetable base.
Decant them into containers or plastic bags. Eat some for lunch and freeze the rest for another day. This way you have a lovely healthy homemade soup at the ready. I do this recipe very regularly. I make soup every week for my lunch because I love it and the variety of foods you can put into it. In fact, if I was only left with one meal for the rest of my life it would be soup!
Blended soup makes