3 Cups of sliced celery
2 Cup of sliced carrot
2 Zucchini’s, sliced
4 cloves garlic, smashed
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric or teaspoon ground tumeric
1 litre chicken or vegetable stock
1 litre water
500 g organic chicken breast, cut into chunks
1 bunch parsley, chopped
1 bunch coriander, chopped
Coconut oil or olive oil
Squeeze of fresh lemon juice
1. Saute garlic, onion, ginger and tumeric in coconut or olive oil, until softened and fragrant.
2. Add all ingredients except for parsley and coriander. Simmer gently until chicken is cooked through and vegetables soft.
3. Stir in parsley and coriander and a squeeze of fresh lemon juice.