donna hay magazine

fresh .power soupsFirm, juicy prawns pair with silken tofu, twirls of brown-rice noodlesand an abundance of vegetables in this fragrant, gently steaming hotpot.Delivering well-rounded f lavour and heat, it will delight thetaste buds and warm the soul.108 http://www.donnahay.comchicken and spelt soup with greens1 x 1.5kg chicken, rinsed and drained1 carrot, peeled and chopped1 stalk celery, chopped1 brown onion, skin on, quartered1 leek, chopped2 fresh bay leaves1 head garlic, halved crossways1 teaspoon black peppercorns2 litres water1 cup (200g) spelt+2 stalks celery, trimmed and chopped, extra300g broccolini, florets trimmed and stalk choppedsea salt and cracked black pepper100g green beans, trimmed and chopped50g baby kale leaves1 tablespoon finely grated lemon rindbaby (micro) lemon balm leaves, to serve``````Place the chicken, carrot, celery, onion, leek, bay leaves, garlic,peppercorns and water in a large saucepan over high heat andbring to the boil. Reduce the heat to medium, cover with a lidand simmer for 1 hour 30 minutes.Strain the soup, reserving the stock and the whole chicken.Return the stock to a clean saucepan over a high heat, add thespelt and bring to the boil. Cover with a lid, reduce the heat tomedium and cook for 15 minutes or until tender. Shred thechicken, discarding the skin and bones. Add the extra celery,broccolini, salt and pepper to the saucepan and cook for4 minutes. Add the green beans and shredded chicken andcook for 2 minutes or until the beans are tender. Remove fromthe heat and stir through the kale leaves and lemon rind.Divide the soup between bowls, top with the lemon balmand sprinkle with cracked black pepper to serve. Serves 4–6.+ Spelt is an ancient wheat grain that is high in fibre, protein, vitaminsand minerals. It’s also low in gluten so is easier to digest than othergrains. You can find it in health food stores and supermarkets.prawn and brown rice vermicelli hotpot200g brown rice vermicelli noodles+1 teaspoon sesame oil3 cloves garlic, thinly sliced30g ginger, peeled and shredded1 cup (250ml) Chinese cooking wine (Shaoxing)¼ cup (60ml) soy sauce2 tablespoons oyster sauce1 litre water1 tablespoon bonito flakes++1 teaspoon caster (superfine) sugar16 medium green (uncooked) prawns (shrimp), peeled,deveined and tails intact2 x 125g bok choy, halved300g frozen edamame, thawed and podded150g small oyster mushrooms300g firm silken tofu, sliced2 green onions (scallions), shredded, to serve1 small red chilli, thinly sliced, to serve``````Place the vermicelli in a large bowl and cover with boilingwater. Allow to stand for 5 minutes, drain under coldrunning water and set aside. Heat the oil in a large saucepanover medium heat. Add the garlic and ginger and cook, stirring,for 2–3 minutes or until just golden. Add the wine, soy sauce,oyster sauce, water, bonito flakes and sugar, increase the heatto high and bring to a simmer. Cook for 3–4 minutes, addthe prawns, bok choy and edamame and cook for a further3–4 minutes or until the prawns are cooked.Remove from the heat and stir through the mushrooms.Divide the noodles and tofu between bowls and pour over thesoup. Top with the green onions and chilli to serve. Serves 4.+ You can find brown rice vermicelli noodles in the Asian sectionof supermarkets, in Asian grocers or in health food shops.++ Bonito flakes (also known as katsuobushi) are flakes of driedand smoked bonito fish. You can find them in the Asian aisle ofsupermarkets or in Asian grocers.``````THIS PAGE: BOWLS FROM MUD AUSTRALIA.