Saturday 14 December 2019

Chicken & Vegetable Soup

Soup is so comforting and it's a great way to get nutritious food into you without much hassle. Some of my training sessions leave me completely knackered and it's always a relief to have a batch of this in the fridge ready to be heated up as I need it.

SERVES 4

n 2 tbsp coconut oil

n 4 celery sticks, roughly chopped

n 2 carrots, peeled and roughly chopped

n 1 onion, roughly chopped

n 2 skinless chicken breast fillets, diced

n 2 potatoes, peeled and diced

n 2 sweet potatoes, peeled and diced

n ½ butternut squash, peeled, deseeded and diced

n 500ml chicken stock

n 1 tbsp dried mixed herbs

n 300ml milk

n salt and pepper

Heat the coconut oil in a large pan over a medium heat. Add the celery, carrots and onion and cook for 10-15 minutes, until softened.

Add the chicken, potatoes, sweet potatoes, butternut, stock and herbs to the pot and bring to the boil. Reduce the heat, cover and simmer for 30 minutes.

Remove from the heat and stir in the milk. Purée with a hand blender until smooth. Season to taste and ladle the soup into warmed serving bowls.

Stock

In cookery school we had a great class on making fresh stock.

I try to take the time to do this: the flavour is worth the effort. If I don't have time, I use Marigold Swiss Vegetable Bouillon Powder.

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