Hot and sour cabbage soup
2 Tbsp olive oil
1 med yellow onion, sliced
1 med carrot, peeled and chopped
4 heaping c sliced green cabbage (about ½ med head)
2 jalapeño peppers, seeded and diced
1 28-oz can crushed tomatoes
½ tsp salt
¼ tsp black pepper
2 Tbsp brown sugar
3 Tbsp apple cider vinegar
4 c low-sodium vegetable broth
2 c shredded rotisserie chicken breast
Saute the onion, carrot, cabbage, and jalapeños in the olive oil in a large stockpot until beginning to soften, 5 to 7 minutes. Add the crushed tomatoes, salt, pepper, brown sugar, apple cider vinegar, and chicken breast. Stir to combine. Simmer soup over medium heat, stirring occasionally, for 20 minutes. Serve hot.
Creamy mushroom soup
600 g mixed mushrooms
2 sticks of celery
3 cloves of garlic
a few sprigs of fresh flat-leaf parsley
a few sprigs of fresh thyme
1.5 litres organic chicken or vegetable stock
75 ml single cream
6 slices of ciabatta
extra virgin olive oil
Brush the mushrooms clean, then finely slice. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened. Spoon out 4 tablespoons of mushrooms, and keep for later.
Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
Chicken and Barley Soup
1 tablespoon olive oil
4 bone-in, skin on chicken thighs
Kosher salt and black pepper
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
10 cups low-sodium chicken broth
½ cup pearl barley
½ cup fresh flat-leaf parsley, chopped
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
Heat the oil in a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.
Add the carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the broth, barley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the barley is tender, 30 to 40 minutes.
Meanwhile, combine the parsley, lemon zest, and ¼ teaspoon each salt and pepper in a small bowl. Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot. Serve the soup topped with the parsley mixture with the lemon wedges alongside.