Chicken and summer vegetable soup

A truly reviving soup with lots of good things working well together in the bowl. Vegetarians could try substituting the chicken for tofu and stirring in some cream or crème fraîche to finish in order to give the soup some more body.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Bring the stock to a simmer with half the garlic, the parsley stalks, bay leaf, thyme or rosemary.

Step 2

Step 2 Gently summer for 15 minutes, and then strain the stock into a bowl, discarding the flavourings.

Step 3

Step 3 Return the stock to the pan and add the chicken, potatoes, carrots and remaining garlic.

Step 4

Step 4 Simmer gently for 10 minutes and add the beans, leaves and courgettes.

Step 5

Step 5 Stir through the parsley and tarragon and add the nutmeg.

Step 6

Step 6 Season to taste and serve in large bowls with some warm, crusty bread.

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