ALL SOUPED UP

Mf i nd more r eci pes on aking a pot of soup on a Sunday afternoon i s i ncredibly satisfying. I ’ m not one t o ri gidly f ollow recipes — once you have a base of onion or l eek, and have added your stock, you can mix i t up with vegetable combinations. Seasoning i s i mportant,

Chicken, white bean and silverbeet soup

and you can have a l ot of f un with garnishes — f resh herbs, a dollop of yoghurt or something creamy, l emon zest, a drizzle of good- quality oil: i t’ s up to you. As the cold weather continues, t ry a new recipe and put your own stamp on i t. I l ove a bit of chilli t o add heat t o my soup, and I can’t go past a good- quality sourdough f or my accompanying t oast. 1 carrot, sliced 2 cups chopped silverbeet or spinach, or baby silverbeet or spinach leaves 1 x 330g can cannellini beans 1 Tbsp Worcester sauce 1 Tbsp hot sauce (eg sriracha) 1 small bunch Italian parsley Zest of one small lemon

Place the stock, chicken and carrot slices in a medium saucepan and gently bring to the boil. Reduce heat to a gentle simmer, cover and cook for about 15 minutes. 2 Remove the chicken and carefully shred using two forks, then return to the pot. 3 Add the silverbeet (or spinach), beans, Worcester sauce and hot sauce. 4 Continue to heat through, and taste and adjust seasoning as necessary. 5 Serve in small bowls with the parsley and a little lemon zest.