This chicken, pea and mint soup is gluten- and wheat-free, contains 2 of your 5 a day and is better for diabetics.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chicken, pea and mint soup
This chicken, pea and mint soup is gluten- and wheat-free, contains 2 of your 5 a day and is better for diabetics.
Ingredients
- 15ml (1 tbsp) Westfalia Plain avocado oil
- 4 spring onions, chopped
- 2 garlic cloves, peeled and crushed
- 2 celery stalks, chopped
- 750ml (3 cups) chicken stock
- 500g frozen peas
- handful mint leaves, chopped
- 150g rotisserie roasted chicken, shredded + extra, to serve
TO SERVE
- squeeze lime juice
- 30ml (2 tbsp) pumpkin seeds, toasted
- microherbs
Instructions
Heat the avocado oil in a large pot over medium heat. Add the spring onions and fry, 1 minute. Add the garlic and celery, and cook, stirring occasionally, 5 minutes. Add the chicken stock and bring to a simmer, 10 minutes. Remove from stove, and add the peas and mint leaves. Place the soup mixture in a blender and blitz until smooth.
Pour the soup back into the pot, mix in the shredded roast chicken and heat the soup on the stove. Transfer the soup to individual serving bowls and top with the extra shredded chicken, a squeeze lime juice and a scattering of the pumpkin seeds and microherbs.
Notes
The use of Westfalia Plain avocado oil in this dish perfectly complements the pea and mint flavours.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
