Chicken, vegetable and spinach broth

Serves: 6

Time to make: 1 hr 20 mins , plus 6 hrs soaking

Hands-on time: 10 mins

Ingredients

More weights & measures

¾ cup green split peas, soaked in 1½ cups water for 6 hours or overnight

1 onion, finely chopped

1 tablespoon oil

1 tablespoon ground coriandercilantroX

3 cups water

4 cups salt-reduced liquid chicken stock

1 bouquet garni

1 bay leaf (optional)

1 stalk celery, sliced

350g lean chicken breast, sliced

1 potato, diced

2 carrots, sliced

3 cups fresh spinach

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Instructions

Stay Awake

1 Drain soaked split peas and cover with cold water. Bring to the boil and simmer for 10 minutes. Meanwhile, cook onion in oil in a large non-stick pan until softened. Add coriander and cook for 1 more minute.

2 Add peas, water, stock, bouquet garni, bay leaf (if using) and celery. Bring to the boil and simmer for 20 minutes.

3 Add chicken, potato and carrots. Cook for 30 minutes. Add spinach and simmer for 5 minutes. Remove bouquet garni before serving.

Serving suggestion

Serve with freshly ground black pepper and crusty wholegrain bread.

Variations

Make it gluten free: Use gluten-free stock.

HFG tip

This soup is perfect for staggered mealtimes. It keeps well stored in the fridge in a sealed container for up to 2 days.

Nutrition Info (per serve)

Calories 215 cal

Kilojoules 900 kJ

Protein 23 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 4 g

Sodium 520 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.