Chicken and Vegetable Soup
10g organic butter
1 medium sized white onion, finely chopped
3 medium sized carrots, sliced
2 large sticks celery, finely chopped
800g fresh chicken breast, diced
2 garlic cloves, crushed
1 tsp paprika
1 tsp ground cumin
½ tsp Himalayan pink salt
1 tsp dried thyme
1 x 400g can chopped tomatoes
1 medium salad tomato, diced
15g tomato puree
1 pint chicken stock (made with 1 organic stock cube)
1 red bell pepper, sliced
200g mixed beans, drained
Heat the butter in a large pan. Add the onion and cook gently until softened.
Add the carrot and celery and cook for 5 minutes, stirring regularly.
Add the chicken, garlic, spices, salt and thyme. Cook stirring for 10 minutes.
Add the tomatoes, puree, stock and red pepper. Bring to a simmer and cook uncovered for 50 minutes.
Add the mixed beans and cook for a further 5 minutes.
Once cooled, this can be kept in the fridge for up to 4 days or frozen on the same day.