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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Delicately flavoured chicken and ginger soup with a mix of potato, leek and carrot and some red lentils for a comforting soup.
1 In a non-stick pan, heat oil over medium. Add ginger and sauté for 1–2minutes. Add leek, carrot and potato and cook, stirring for 3–4 minutes further.
2 In a large pot over a high heat, add stock, milk, leaf, mixed herbs and boiling water and bring to a boil. Reduce heat to simmer and add chicken. Cover and cook for 20–25 minutes.
3 Meanwhile, to prepare the drink, place sliced ginger in a jug and pour over boiling water. Infuse for 5–10 minutes. Pour into cups and add 2 teaspoons of honey to each.
4 Once soup has cooked for 25 minutes, add lentils and cook for another 10 minutes. Remove chicken and shred into small pieces. In a blender, blitz half of the soup until smooth. Return soup to the pan with chicken and heat through. Serve, garnished with parsley.
Recovery meal after being sick
This light soup will stimulate the appetite and provide the protein you need along with a variety of plant nutrients.
The hot drink is not only comforting, but will help clear the chest and soothe the throat, if needed.
This soup will keep for 2 days, stored in the refrigerator in a sealed container.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 349 cal
Kilojoules 1460 kJ
Total fat 8 g
Saturated fat 2 g
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Delicious! And easy to make
Great soup recipe, although I modified it as found a little bland for our taste, added extra ginger ( 8cm), and used 3 cups water / 3 cups reduced salt chicken stock instead.