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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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High protein, vege packed chicken soup with tasty gremolata. Ready in just 20 minutes.
1 In a large pan heat olive oil over medium-high. Add chopped leek and sauté for 2–3 minutes, or until just soft. Add vegetables and cook, stirring, for 1–2 minutes.
2 Add stock and 3½ cups water and bring to the boil. Cover and reduce the heat, simmering for 10 minutes. Add chicken and stir to heat through. Season with cracked black pepper.
3 Meanwhile, in a small bowl combine all gremolata ingredients. Season and mix well.
4 Divide soup among bowls. Top with gremolata and serve with rye toast.
Make it gluten free: Serve with gluten-free bread and check stock is gluten free.
Make it vegan: Use Sunfed Chicken Free Chicken and use Massel Chicken Style Stock.
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 348 cal
Kilojoules 1460 kJ
Total fat 8 g
Saturated fat 2 g
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