2 kg raw chicken carcasses
½ head garlic , unpeeled and bashed
5 sticks celery , roughly chopped
2 medium onions , roughly chopped
2 large carrots , roughly chopped
3 bay leaves
5 sprigs of fresh parsley
5 sprigs of fresh thyme
1 tbsp whole black peppercorns
6 litres cold water
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
2 Carrots, finely diced
4 Celery stalks, finely diced (reserve the leaves)
2 cups Sweetcorn Kernals
2 litres chicken stock
Celery Leaves, finely diced
4 Brussel Sprouts, finely sliced
4cm Knob Fresh Turmeric, grated
Small bunch Thyme
Cashew Milk (optional)
Soak 1 cup cashew nuts for at least 4hours.
Rinse the nuts.
Using a blender whiz the nuts with 1 1/2 cups water, until smooth.
Sauté the carrots and celery for 5-10mins. Add the chicken stock. Simmer until the carrots and Celery have softened. Add the sweetcorn. Simmer for a further 5mins. Season to taste.
Stir 1/4 cup cashew milk into each serving of soup.
Serve topped with the celery leaves, brussel sprouts, Turmeric and thyme.
You can cook more chicken to add into the soup if you like, or add noodles.