Try this Paleo style dinner; a hearty chicken soup which tasted remarkably like Minestrone, despite its lack of pasta.
If you don’t have any mashed pumpkin handy as I did, use one and a half cups of diced peeled pumpkin and sauté with the other vegetables.
If using fresh tomatoes, make sure that they are nice, red, ripe and preferably organic field tomatoes for best colour and most intense flavour.
2 tablespoons extra virgin olive oil
1 small onion, diced
2 medium carrots, peeled and cubed
1 small sweet potato, peeled and diced
450 skinless chicken breast, diced
2 garlic cloves, finely diced
3 cups chicken stock
1½ cups water
1 teaspoon salt, approximately
1 cup mashed pumpkin
2 tablespoons chopped parsley
3 teaspoons chopped fresh rosemary
420g diced ripe red fresh tomatoes or 400g tin diced tomatoes
Heat the oil over medium heat and sauté the onion, carrots, sweet potato and chicken until the vegetables are almost tender and the chicken changes colour. Add the garlic and sauté one minute more.
Stir in the stock, water and pumpkin and bring to the boil, stirring. Simmer for 10 minutes, then add the herbs and cook for 5 minutes more. Add salt and pepper to taste.