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Chunky chicken and sweetcorn soup
Published 13 Mar 2015
Category : Low in fat
Type : Main course
Difficulty : Beginner
Directions : 15 minutes
Cooking time : 25 minutes
Price range : Cheap
Ingredients 4 Number of people
1 small onion finely chopped
250g of potatoes chopped into small chunks
100g of sweetcorn
100g of cooked chicken chopped
100g of chickpeas
300ml of soy or rice milk
2 tbsp freshly persley chopped
1 pinch ground black pepper
1 tbsp of olive oil
Directions
* Pour the olive oil on a large saucepan and gently cook the onion for 2-3 minutes, until softened.
* Add the potatoes and stock, bring to the boil, then simmer, part covered, for about 20 minutes, or until the potatoes are tender.
* Add the sweet corn (drained if tinned), chicken and soy milk and cook gently for 3-4 minutes, stirring often.
* On a mixer pour the chickpeas, add 50ml of water and mix. It needs to be a bit pasty, not too hard, not too liquid.
* Add the pasty chickpeas mix and stirr. Add the parsley and cook for another few moments. Season with ground black pepper and serve.
Notes/Tips
Normaly this recipe includes margarine and cournflour mixture instead of the oive oil and the chickpeas. I do it this way to make it even more healthy and have a different taste. But if you want to do the original recipe then you just have to change the olive oil for 15g of margarine and the chickpeas for 2 tbsp of cournflour mixed with 2 tbsp of water.
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