This recipe focuses on the natural cleansing properties of delicious fresh green veggies. Adding a variety of vegetables to your day, especially the green ones, provides your body with powerful plant compounds called polyphenols and antioxidants which keep us healthy!
Chicken and Green Veg Soup
A delicious and simple soup perfect for a light lunch or dinner.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 leek, white part only, sliced
- 1 garlic clove, crushed
- 1 litre chicken broth
- ½ bulb fennel, finely sliced
- ½ cup sugar snap peas, slices
- 1 bunch asparagus, chopped
- 1 lemon zest
- 200 g chicken, cooked and shredded
- 1 tbsp miso paste
- 3 cups spinach
- ¼ cup parsley, freshly chopped
- 30 g parmesan cheese
- salt and pepper, to taste
COOK MODE
Instructions
- Heat olive oil in a medium pot over medium heat. Add the leek and garlic and cook for 5 minutes until soft and broken down.
- Pour in the chicken broth and bring to a boil. Plunge in the fennel, sugar snap peas and asparagus and reduce the heat to a simmer. Leave to cook for 10 minutes.
- Add in the lemon zest, chicken, miso and spinach, allowing the spinach to wilt and the chicken to heat through. This will take about 5 minutes. Season to taste with salt and pepper.
- Serve with grated parmesan cheese.
Notes
Tip: This is a versatile recipe that works with many types of vegetables. It’s a great way to use up anything in the crisper that needs eating!
Nutrition (per serve)
Net Carbs: 13.42gProtein: 60.43gFat: 18.21gFiber: 5.5gCalories: 459kcal
