Nourishing Winter Vegetable & Chicken Broth Soup

A light yet deeply comforting soup, perfect for January when you want something warming, gentle on the gut and full of goodness.

Ingredients (serves 2–3)

• 324g Eversfield Organic Chicken Borough Broth

• 1 tbsp organic olive oil or butter

• 1 small onion, finely diced

• 2 carrots, chopped

• 1 celery stick, finely sliced

• 1 small leek, sliced (green parts included)

• 1 clove garlic, crushed (optional)

• A handful of fresh parsley or thyme

• Sea salt and black pepper, to taste

Optional additions: leftover roast chicken, cooked lentils, or a handful of leafy greens.

Method

1. Heat the olive oil or butter in a saucepan over a medium heat. Add the onion and cook gently for 5 minutes until soft and translucent.

2. Add the carrots, celery and leek, stirring well. Cook for a further 5 minutes to gently soften the vegetables.

3. Add the garlic (if using) and cook for 30 seconds.

4. Pour in the 324g Chicken Borough Broth and bring to a gentle simmer.

5. Simmer for 15–20 minutes, until the vegetables are tender.

6. Season to taste with sea salt and black pepper, and finish with fresh herbs.

7. Serve as it is, or blend lightly for a smoother texture.

Why we love it: This soup is light, mineral-rich and easy to digest, making it ideal for a gut-friendly reset while still delivering plenty of flavour.