January 4. Time to put the chocolate DOWN

How much chocolate, how many chips and how many glasses of wine have you had since mid-December? I’ve no idea either, but I do know that it’s been A LOT. Daily, in fact. Whilst I’ve still been getting good quantities of fruit into the kids, and some vegies, a large amount of sugar, salt and fat has been passing their lips too. And now, with the work year back underway, it’s time to stop.

The first few days back on track are difficult. I know at 4pm today, my fingers will be itching for chips and my thirst for wine will be difficult to ignore. After dinner I’ll be digging through the cupboards to see if maybe there’s just one piece of something a bit naughty left… (there’s not)

Best news is that within a few days I’ll be starting to feel much, much better. My energy will return, the kids will settle down, and the world will be a shinier, happier place. And I’ll remember why it is that I love eating well and why I bother trying to get so many vegetables into my children.

Start your detox gently, with this chicken & pasta soup. It’s satisfying enough to fill our overstretched tummies, but the flavours are clean and there’s a good hit of vegies. Best of all, it works well for the whole family. Blend it up for baby food, drain off most of the liquid for the smaller kids. Leave as is for the rest of the kids and the adults can add generous amounts of parsley, pepper and parmesan.

vegie smugglers chicken pasta and vegetable soup

My kind of detox – pasta, chicken and bacon amongst the vegies…

Chicken, vegie & pasta soup

1 tbsp olive oil
500g chicken thigh fillets, fat trimmed, sliced into thin pieces
100g bacon, diced
1 onion, finely diced
1 potato, peeled, finely diced
1 swede, peeled, finely diced
1 large carrot, peeled, finely diced
1 zucchini, finely diced
½ cup finely diced celery
3 tbsp chopped herbs of your choice (choose any combination of basil, parsley, oregano and chives)
6 cups chicken stock
1 cup frozen peas
¾ cup risoni
Salt & black pepper

Crusty bread, to serve

Heat olive oil in a large saucepan over medium-high heat. Cook the chicken for 4-5 minutes until browned. Remove from pan and set aside.

In the same saucepan, cook the bacon and onion, stirring often, for 5 minutes until onion is soft.

Add the diced vegies and cook for another 7-8 minutes, stirring often to avoid sticking.
Mix through the herbs, then add the stock and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes. Add the chicken, peas and pasta and cook for 8-10 minutes until pasta is cooked. Season to taste.

Serve in bowls with crusty bread. Try topping soup with chopped parsley and grated parmesan.

SERVES 2 ADULTS & 2 KIDS

 

real-healthy-families

Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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5 Responses so far »

  1. 1

    Lisa said,

    This recipe sounds like just the cleansing thing we all need after eating so much junk over the festive season. Will definitely be whipping this up. Im craving a vgie injection!!

  2. 2

    cate said,

    just wanted to let you know that this has become a much loved and often requested recipe!

  3. 4

    Yes, it is time for the post holiday detox. What a good idea!

  4. 5

    monkey&blossom said,

    My Miss 1.5yo isn’t fabulous with getting the soup to her mouth, so I let the liquid simmer off for a little longer so it was more like a pasta dish. Everyone absolutely loved it, and there was plenty for lunch the next day. This one will be used again and again, thanks.


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