Chicken & Leek Soup (LC)

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 leeks, trimmed, washed and diced
• 1 tsp garlic powder
• 1 tsp mixed herbs
• Black pepper for seasoning
• 1 vegetable stock cube (low sodium)
• 600ml water
• 300g cooked chicken, diced or shredded
• 120g sweetcorn (fresh or frozen)
• 1 tin of coconut milk
• 1-2 tsp miso paste (or soy sauce; optional)

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Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and sauté until softened and lightly golden.

2. Add the leeks, garlic powder, mixed herbs and black pepper, and cook for 5-6 minutes until the leeks are softened.

3. Crumble in the vegetable stock cube and pour in the water.

4. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.

5. Add the cooked chicken, sweetcorn, coconut milk and miso (or soy sauce), if using. Simmer for another 5-10 minutes until heated through.

6. Taste and adjust seasoning if needed. Serve hot.

Lunch

Serves: 3-4