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This recipe is very high in dietary fibre, very low in fat and is full of antioxidants, vitamins and minerals. It is great to eat when you feel a cold or flu coming on as it provides so many healthy nutrients.
Ingredients
- 4 cups chicken stock (using 500g organic chicken bones)
- 3 large turnips, diced
- 3 large carrots, diced
- 1/2 cup white cabbage, shredded
- 1-2 Tsp toasted garlic
- 1 small red (Spanish) onion sliced
- 2 tsp fennel seeds
- 2 stalks finely chopped celery
Method
- Add 6 cups of water to a pot and add the organic chicken bones.
- Bring the stock to the boil and let it simmer for about 30 minutes (if you do not have organic chicken, you can simply add 5 cups of water to a pot and add 2 tsp of organic chicken stock).
- Remove the chicken bones from the pot and set aside.
- Add all the vegetables and fennel seeds to the pot .
- Bring to the boil - this should take about 10 minutes.
- Cut the chicken into smaller pieces and add back to the pot.
- Boil for a further 5 minutes.
- Serve with some fresh coriander leaves on top.
This recipe is courtesy of our Chinese Medicine and Qi Gong expert Kay Hutchinson - Aiki Healing.
AdvertisementNutrition Information | Amount | % Daily Value |
---|---|---|
Calories | 225 | 11.3% |
Calories from fat | 15 | 6.6% |
Total fat | 6.7 g | 9.8% |
Saturated fat | 2.0 g | 10.2% |
Cholesterol | 35 mg | 11.4% |
Sodium | 395 mg | 16.5% |
Carbohydrate | 20.1 g | 8.9% |
Dietary fibre | 9.5 g | 31.7% |
Sugars | 12.4 g | n/a |
Protein | 21.9 g | 14.6% |
These are approximate values.
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