Another Damn Cooking Blog

• 2 lbs chicken, diced (I like to use thighs and breasts together. Omit this part for vegan soup.)
• 4 T diced ginger (more or less to taste)
• 2 T olive oil

• 1 onion
• 1/4 cup fresh italian parsley
• 1/4 cup fresh basil
• 1/4 cup fresh cilantro
• 2 tablespoons minced garlic
• 10 slow roasted tomatoes
• 3 T olive oil

• 1 cup chopped celery
• 1 cup diced carrots
• 4 bay leaves
• 2 turnips, diced
• 2 parsnips, diced
• 2 cups baby spinach
• 1 cup baby kale
• 2 zucchini
• 2 yukon gold potatoes
• 2 red potatoes
• 4 bay leaves

• 3 quarts chicken stock (or vegetable stock for vegan soup.)

Optional, to taste:

• crushed red pepper
• cajun seasoning
• ground pepper
• sea salt

In a large pot, saute ginger in 2 T olive oil on medium heat. Add chicken, salt, pepper, red pepper flakes and creole seasoning and cook until chicken is browned. (I only use a tiny amount of cajun seasoning, but the soup is great without it, too.)

Put onion, parsley, garlic, tomatoes, basil and cilantro in a food processor with 3 T of olive oil. Pulse until pulverized into a paste. Add to the chicken and ginger, and cook for 5 minutes on medium.

Add everything but the chicken stock, zucchini, spinach and kale into the pot, and cook for about 5 minutes on medium, stirring frequently.

Add chicken stock, bring to a boil, reduce heat and cook on low for 20 minutes.

Stir in zucchini, spinach, and kale and simmer for 5 minutes.