Instructions

1. Peel the root vegetables - but don't chop them up!
2. Rinse the chicken pieces and put them in a large pot. Add about 1-1.5 litre of water. Peel the onion and garlic, add these to the water (as whole). Heat it up. When the soup is about to boil, using a mesh sieve, skim off the scum that accumulates on the surface ( keep the liquid at a simmer!).
3. When the surface is clear, add the carrots and the other root vegetables (& the ginger if used) then bring to the boil.
4. Turn down the heat, put a lid on and gently cook for 30-45 minutes, until the vegetables are tender. Add the broccoli, beans and the herbs (tied) and, cook for another 5 minutes. Add the green peas ( or spinach/kale) and cook for another 5 minutes.
5. Remove the herbs and the onion. Chop the vegetables before serving.