- 125 g chicken breasts diced
- 75 g spring onions sliced
- 200 g Butternut squash peeled & diced
- 3 cloves garlic minced
- 1 cm ginger grated
- 1100 ml water
- 3 stock cubes Chicken
- 200 g mushrooms chestnut
- 1 red chilli deseeded & sliced
- 1.5 tsp turmeric
- 1/2 lemon juice
- 1 tsp coriander leaf dried
- 1 tsp ground coriander
- 1/8 tsp sweetener
Gently fry the spring onions, butternut and chicken in a large pan for 5-10 minutes until the butternut looks toasted.
Add the garlic, ginger and chilli and gently fry for another 2 minutes.
Now chuck everything (except the lemon juice) in to your soup maker and set to chunky – or all in to your pan and simmer for 25 minutes until everything is tender.
Once cooked, stir in the lemon juice and serve. You may want to add extra seasoning or stir in more coriander leaf.
Calories: 93kcal | Carbohydrates: 13g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 587mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5610IU | Vitamin C: 40.5mg | Calcium: 57mg | Iron: 1.7mg