we delivers enough to blog about
While I’m on the topic of chicken, this chicken soup is the perfect comfort food on a freezing winters night. Made from organic chicken mince, cauliflower and pumpkin it also has the added kick of red chilli. This soup makes up to 8 serves and is perfect to keep in the fridge for later use.
Prep time: 10 minutes
Cooking time: 30 minutes
500g of chicken mince
1 whole cauliflower
400g of pumpkin of your choice (I used Kent pumpkin)
1 large red chilli
1 brown onion
3 cloves of garlic
1/2 bunch of parsley
Salt and pepper to taste
2 tbs olive oil
Chop onion, garlic, leek and red chilli and place in a large saucepan with olive oil and brown
While ingredients are browning, chop pumpkin and cauliflower into small pieces. Remove middle stalk from cauliflower.
When ingredients are brown, add chicken mince and brown. Keep stirring ingredients.
Add pumpkin and cauliflower to saucepan and cover with water. Turn heat to high and set timer for 30 minutes.
When water begins to bubble, reduce to medium heat and place lid half on saucepan.
After 30 minutes, turn heat off.
Take a potato masher and mash soup until it becomes soft and thick.
Add salt and pepper to taste.
Note: You could also use a blender but using a masher method isn’t as messy.
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