This one is for all
the soup lovers who are watching their carbohydrate intake this winter. High in
protein but low in fat and carbs, all you need is a pot and a blender for this
1 tablespoon olive oil
2/3 small onion, diced
1 medium carrot, peeled and chopped
1/2 leek, chopped
1 1/2 medium celery stalks, chopped
1/2 tablespoon thyme leaves, chopped
1/2 teaspoon minced garlic
3 cups salt reduced liquid chicken stock or broth
1 bay leaf
200g cooked shredded chicken
1/2 cup kale or cavolo nero, chopped
Heat the oil in a soup pot and sauté on medium heat the onion, carrot, leek, celery, thyme and some parsley for 5 mins until they begin to soften.
Add the garlic and sauté for another 2-3 mins.
Add the stock, bay leaf, season and bring to the boil. Reduce to a simmer and cook with the lid on for 15 mins.
Add the chicken. Remove half the mixture and the bay leaf and pulse in a blender (this will thicken the soup and add flavour).
Add this back into the pot, add the greens, and simmer for 1 min until they soften.
Serve topped with a lemon juice-olive oil swirl. Enjoy!
Sarah is a food technologist at VPA where she creates new and exciting products, and ensures that all VPA products are made to a superior standard. She is passionate about health, food, and her dachshunds.