This is the perfect winter soup – hearty, gently spiced and deeply satisfying. Fragrant ginger and garlic are cooked with chicken, rice, zucchini and spices. The recipe can be easily doubled for visiting friends.

Preparation time: 45 minutes

What you need:

1lb (500g) boneless, skinless chicken, cut into small pieces

2 tablespoons veggie oil

1 medium onion, thinly sliced

2 tablespoons ginger, peeled and minced

3 garlic cloves, minced

2 teaspoons ground turmeric 

1 teaspoon ras-el-hanout spice

1 teaspoon ground coriander

½ cup (100g) uncooked brown rice

1 large zucchini, cut into 1-inch (2cm) pieces

1 small bunch parsley or cilantro

Juice of ½ lemon

Salt & pepper

Chilli flakes (optional)

How to do it:

Heat oil in a medium size pot over medium heat. Add onion and cook for 2-3 minutes, add ginger and garlic and cook for another 30 seconds, stirring constantly.

Add 6 cups (1.5l) of water, chicken, rice, a teaspoon of salt, turmeric, coriander and ras-el-hanout. Bring to a simmer then turn the heat down to low and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

Add zucchini and cook for another 5 minutes, until the zucchini is soft, but not mushy.

Taste for additional salt and pepper, add some chili flakes if you like it spicier.

Add lemon juice and herbs, keeping some to garnish.

Serve hot in soup bowls and sprinkle remaining herns on top.

Enjoy!