Chicken, vegetable and spinach broth
- 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
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.
Nutrition Info (per serve)
Total fat 4g
Saturated fat 1g
Dietary fibre 4g
Serve with freshly ground black pepper and crusty wholegrain bread.
Make it gluten free: Use gluten-free stock.
This soup is perfect for staggered mealtimes. It keeps well stored in the fridge in a sealed container for up to 2 days.
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