Spring soup Indonesian style (serves 6)
Ingredients:
½ organic chicken (Wo)
1 bunch of parsley (Wo)
1 twig of fresh thyme (F)
2 carrots (E)
¼ celery (E)
½ leek (M)
1 little piece of fresh ginger (M)
2 garlic cloves (M)
unrefined salt (Wa)
2 twigs of lemongrass (Wo)
curcuma (F)
virgin olive oil (E)
Mash ginger, garlic, salt, lemongrass and curcuma until getting a smooth spicy paste. Fry the mixture in a large pot together with 2 tablespoons of olive oil. Add 2 litres of cold water as well as the chicken, persil, thyme, carrots, celery and leek and bring to simmer for at least an hour.
Take the cooked chicken out of the broth and pass the soup through a sieve (we do not use the vegetables – the broth has soaked all the energy from it). Season with salt or soy sauce. You can add the juice of ½ a lime and cut the chicken meat into slices and put it back to the soup if you like.
If you want to strengthen the wood element even more, you can add some sprouts before serving. To strengthen the metal element, you can add rice noodles or 2 tablespoons of cooked rice.
Strengthens: Wood
thermal energy: warm, neutral
contains meat