We have used frozen broccoli and peas for maximum convenience and cost-saving benefits, but feel free to substitute with fresh if you would prefer. These vegetables are snap frozen to ensure maximum nutrients are retained. Poached chicken breast is incredibly low in fat and also a valuable source of iron and zinc. The crunchy pumpkin seed garnish adds valuable zinc and vitamin E, two nutrients which help support wound healing and promote healthy skin.
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, finely diced
- 1 leek, thinly sliced
- 1L salt-reduced chicken stock
- 500g frozen broccoli
- 1 cup frozen peas
- 2 cups baby spinach
- ½ bunch fresh mint
- 1 lemon, juiced and zested
- 2 cups poached chicken breast (or shredded BBQ chicken, skin removed)
- ½cup Greek yoghurt
- 2 tbsp pumpkin seeds (pepitas)
How to make
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and leek. Cook, stirring occasionally for 5 minutes or until the leek has softened.
2. Add stock and broccoli to the pan and bring to the boil. Cover, and cook for a further 5 minutes. Add the peas, spinach, mint, lemon juice and zest to the pan and stir to heat through.
3. Working in batches, transfer soup to a blender and whiz until smooth. Return soup to the pan and bring back to a low heat.
4. To serve, divide soup among 4 bowls, top with poached chicken, a drizzle of yoghurt and pumpkin seeds.
Want to make it dairy free? Simply swap the Greek yoghurt for coconut yoghurt or soy yoghurt.
Leftover soup can be stored in the refrigerator for up to three days. When reheating, ensure the soup is well heated through.
- sugars, total
- saturated fat
| 13.6 g