3 carrots, julienned
1 onion, sliced
2 cloves garlic, crushed
20 ml freshly grated ginger
3 sticks celery, sliced
1 red pepper, cubed
500 ml finely shredded cabbage
125 ml cherry tomatoes, halved
410 g butter beans, drained
40 ml freshly chopped basil
25 ml freshly squeezed lemon juice
1 medium-sized whole chicken
Place chicken in a large saucepan and cover with 2 litres of water. Add cloves and bring to the boil. Cover and allow to simmer for 40 minutes until cooked.
Remove chicken from the stock and cool. Remove skin and discard. Pull off the meat and cut into bite-sized pieces. Remove cloves from chicken stock and discard.
Add carrot, onion, garlic, ginger, celery, red pepper, cabbage and chicken and bring to the boil.
Reduce heat and simmer for 10 minutes, then add cherry tomatoes, beans and basil.
Simmer for a further 10 minutes, then add lemon juice and season to taste. Serve immediately.