Nici Wickes: Turmeric and Ginger Chicken Broth and Greens, Garlic, Lemon and Lentil Soup

In an unprecedented move we're going to zip through not one, but two soup recipes this week! In a world where everything is shrinking, we're giving more, 2 for 1, etc.     Turmeric and Ginger Chicken Broth     I swear this is a steaming pot of goodness, capable of chasing away any winter ails.    Serves 2-4      Ingredients  1 chicken frame, either from your butcher or supermarket, or left over from a roast chicken dinner    1 large onion, diced    ½ leek, white and green bits chopped   2 carrots, diced      Thumb-sized piece of ginger, plus extra strips to garnish    40g fresh turmeric, grated (can use 1 heaped tablespoon dried turmeric or 50mls turmeric juice)    1-2 teaspoons sea salt    ½-1 teaspoon black pepper   Finely diced chives or spring onions to garnish        Method  In a large pot, cover the chicken frame with water and bring to a rapid simmer. Use a slotted spoon to skim off any scum that rises to the surface. Add remaining ingredients and simmer, covered, for 30 minutes.   Remove chicken frame and strip the meat off the bones. Add this back into the soup.    Taste for seasoning. Turmeric likes plenty of salt to balance its earthy flavour, so add salt and pepper (see note) as needed.    Serve in large bowls with sticks of ginger and chives or spring onions to garnish.       Nici’s note: The black pepper is important in this recipe as it helps the body absorb the curcumin which is the active anti-inflammatory ingredient in turmeric.          Greens, Garlic, Lemon and Lentil Soup  This deceptively simple soup is deeply nourishing.    Serves 4    Photo / Todd Eyre Ingredients  ¼ cup olive oil    1 large onion    3 cloves garlic, crushed    4-5 big handfuls of chopped chard, spinach and/or silver beet    400g brown lentils, drained and rinsed     750mls–1 L water   1 teaspoon sea salt & ¼ teaspoon pepper    Juice from 1-2 lemons     50g frozen feta cheese       Method  Gently fry onions and garlic in oil in a large pot on low heat.   Increase the temperature to medium and add chopped greens and cook until they wilt and even char in places.   Add the lentils. Pour over water, add salt and pepper and bring to a simmer.   Squeeze in lemon juice and taste for seasoning.   To serve, use a microplane or fine grater to grate frozen feta on top.       Nici’s note: Charring the greens gives this soup a wonderful smoky flavour.  LISTEN ABOVE See omnystudio.com/listener for privacy information.