Delicious – thank you.
It didn’t look like a big portion but is so thick and filling it was perfect. One eaten, one for tomorrow and two in the freezer.
I made it even easier by using 2 teaspoons each of garlic, chilli and ginger purees so didn’t need that small amount of prep.
I’m sure this will become one of my regulars and would be a good way to use up other bits of leftover vegetables that are past their best..
A thick and filling soup, packed full of goodness for under 200 calories
• 2 chicken breasts
• 200g (1 bag) kale
• 1 onion or leek
• 1 head of broccoli
• 1 tbs olive oil
• Chilis to taste (I use 3 usually)
• 3 cloves garlic
• 1 ltr chicken stock
• 1 thumb-size cube ginger
• 1 sweet potato (optional)
• Seasoning (salt,pepper,sage,tyme,basil)
I use a soup maker for this usually but if you don't have one, then I would suggest using a large casserole pan as the kale can take up a lot of room initially before it has reduced.
Dice the chicken and cook on a medium heat using the olive oil. Once it has started to brown, add the onion, chilli, garlic and ginger (chopped or thinly sliced).
After a few more minutes add in the broccoli and optional sweet potato (chopped) and pore over half the stock. Once the broccoli starts to soften add in the kale along with the rest of the stock and seasoning.
Cook on a low heat for another 15 mins then leave to cool a little. Once it has reached a manageable temperature, transfer to a blender and blend as preferred.
This can then be transferred to 4 plastic containers for freezing / fridge.