𝗪𝗔𝗥𝗡𝗜𝗡𝗚 – This is 𝘕𝘖𝘛 your ‘average’ soup recipe!

 This recipe was adapted from a recipe featured in the August ‘delicious’ magazine. Something I LOVE doing, is adapting recipes into a healthy, balanced meal. I adapted this recipe by adding chicken for protein, more veggies and omitting the parmesan to serve, although this is also fine if you choose to add it.

Healthy food DOES NOT have to be tasteless or boring. Remember that recipes can be adapted to become a healthy option. The flavours in this soup were absolutely mouth watering!

 𝗖𝗵𝗶𝗰𝗸𝗲𝗻, 𝗖𝗮𝗻𝗻𝗲𝗹𝗹𝗶𝗻𝗶 𝗕𝗲𝗮𝗻 𝗮𝗻𝗱 𝗩𝗲𝗴 𝗦𝗼𝘂𝗽

INGREDIENTS:

1 tbsp olive oil

1 leek, finely sliced

1/2 fennel bulb, thinly sliced

3 garlic cloves, crushed

1/2 tsp fennel seeds

6 sprigs oregano, or 1 1/2 tsp dried leaves

1 parmesan rind (such a genius way of adding flavour without the fat and calories of cheese)

4 cups chicken or veg stock

500g chicken breast, cut into large pieces

400g cannellini beans, drained

1 zucchini, diced

2 sticks celery, chopped

1/2 bunch silverbeet

𝗣𝗮𝗿𝘀𝗹𝗲𝘆, 𝗔𝗹𝗺𝗼𝗻𝗱 𝗮𝗻𝗱 𝗟𝗲𝗺𝗼𝗻 𝗦𝗮𝗹𝘀𝗮 (optional but super delicious and you only need a tsp or two)

40g almonds, toasted

1/4 bunch flat leaf parsley

2 sprigs oregano, or 1/2 tsp dried leaves

juice of 1/2 lemon

40mL olive oil

METHOD:

 Heat oil in large saucepan over medium heat. Add leek, fennel, celery, garlic, fennel seeds and oregano and cook, stirring occasionally for 10 minutes until softened and lightly golden.

 Season, add parmesan rind, stock and 1 cup water and bring to a simmer. Add chicken pieces and cook for 10 minutes or until chicken is just cooked through.

 Remove chicken pieces and allow to cool slightly. Add zucchini, cannelini beans and silverbeet and stir for 3-4 minutes or until zucchini is just softened. Shred chicken, return to saucepan and stir.

 Meanwhile for the salsa, simply blend together all ingredients in thermomix or food processor.

 Remove parmesan rind and serve. Top with salsa if using, and fresh, torn parsley leaves.