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Chicken and Turnip Soup
Diabetes Friendly Recipe
Healthy recipe for people with diabetes.
Low GI Recipe
Healthy recipe with a low glycemic index.
Low fat Recipe
Healthy and delicious low fat recipe.
Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates.
Dairy Free Recipe
Dairy free recipe for people with lactose intolerance.
Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
The % daily values are based on a diet of 2000 calories per day
These are approximate values.
Recipe posted on: 10 August 2010
Diabetes Friendly RecipeHealthy recipe for people with diabetes.
Low GI RecipeHealthy recipe with a low glycemic index.
Low fat RecipeHealthy and delicious low fat recipe.
Low carbohydrate RecipeHealthy and flavoursome recipe low in carbohydrates.
Dairy Free RecipeDairy free recipe for people with lactose intolerance.
Gluten free RecipeGluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy RecipeHeart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
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.
Advertisement| Nutrition 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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