My mum would make this AMAZING chicken soup for us as kids. It took a while but the result was soooo good and was perfect for a cold, wintery evening. I decided to take this recipe and revamp it a touch to make it a bit quicker to make and also I removed some of the more high energy carbohydrates that were in there too. The result is a healthy and very nutritious soup that will satisfy!
| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 kg Chicken Breast sliced into strips
- 3 small Brown Onion sliced thinly
- .5 medium Cauliflower food processed into rice sized pieces
- .5 medium Broccoli food processed into rice sized pieces
- 1 tbsp Cumin Seeds
- 1 tbsp Basil
- 1 tbsp Chopped / crushed Garlic Minced Garlic works as well
- 2 small Sweet Potato boiled and then made into a mash
- 1.5 tbsp Chicken Stock
- 2 tbsp Rock Salt Add more to taste
- 1 sprig Spring Onion sliced thinly
- 20 ml Milk For the mash potato
- 2 tbsp Low Fat Greek Yoghurt
Ingredients
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Instructions
- Heat your pot and add in a few splashes of Extra Virgin Olive Oil.
- While heating the pot, cut your chicken breast into strips and add to the pot.
- When the chicken has gone white, add your rock salt, chicken stock, cumin seed, onion and garlic. Stir through occasionally.
- Put your broccoli and Cauliflower through the food processor to make small rice sized pieces.
- Peel and then chop up your sweet potato into small pieces and then put to boil in a separate pot.
- Add Broccoli and Cauliflower rice to the main pot and stir in additional 600ml of water. Allow to simmer and stir occasionally.
- Take Sweet Potato off the boil when pieces are soft (use a knife to cut through) and then let them drain in a colander.
- Add Sweet Potato back into the pot and add a dash of milk to the pot and begin mashing it up.
- Check the soup and add additional salt to taste.
- Serve in a bowl and put a dollop of yoghurt and Sweet Potato on top. Add thinly sliced Spring Onion as garnishing.
- Enjoy!
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