This delicious and nourishing soup is perfect for those cold winter days. It has just the right amount of spice to help fire up the metabolism and warm the body. The spices and foods used in this recipe include cumin, paprika, chilli, garlic and onion, all of which help to boost the immune system. It makes the perfect lunch or light dinner to enjoy
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
- Serving Size2
- Energy416 cal
For the soup
- 200g fresh chicken breast
- 11/2 tbsps olive oil
- 1 tsp sea salt
- 60g yellow onion, chopped
- 60g celery, chopped
- 1/2 a red capsicum, chopped
- 2 garlic cloves, crushed
- 1/2 tsp dried chilli flakes
- 1/2 tbsp paprika
- 1/2 tbsp ground cumin
- 2 liters vegetable stock (made with one organic stock cube)
- 400g tinned tomatoes
- 35g tinned kidney beans, rinsed and drained
- 40g tinned sweetcorn, rinsed and drained
Topping
- 60g avocado, sliced
- 10g fresh coriander, chopped
- 15g mozzarella cheese, grated
Preparing the soup
1
Preheat oven to 180˚C/350˚F. Place the chicken onto a foil-lined baking tray. Drizzle 1 tbsp olive oil over the chicken and season with ½ tsp sea salt.
2
Bake for 15-20 minutes, or until golden. Rest for 5 minutes then shred with a fork.
3
In a large saucepan, heat the remaining oil over a medium flame. Add the onion, celery, capsicum and garlic. Cook for 5 minutes, stirring occasionally.
4
Add the dried spices, remaining salt, stock and tinned tomatoes. Bring to a boil then reduce heat and simmer for 15 minutes.
5
Add the kidney beans and sweetcorn. Stir well and simmer for 10 minutes.
6
Remove the saucepan from the heat and stir in the chicken. Serve topped with avocado, coriander and cheese.
TIP:
To make it vegetarian omit the chicken and replace it with a can of black beans (rinsed and drained)
Can be served with fresh crusty bread or toasted Turkish bread
Note: Macronutrients will change slightly
- Serving Size2
- Amount per serving
- Calories416
- % Daily Value*
- Total Fat20 g25.64%
- Total Carbohydrate26 g9.45%
- Protein33 g66%
