Hearty Chicken,
Lentil & Butternut Squash Soup
Core recipe
1 large onion
3 cloves of garlic
1 small butternut pumpkin
1 sweet potato
2 large carrots
1 large parsnip
1 large swede
½ cup split red lentils
4 skinless boneless chicken thighs
1.5 litres chicken stock
Salt & pepper
Chopped fresh parsley
1 heaped teaspoon paprika
2tbsp olive oil
Peel and roughly chop all the veggies.
Sweat the onions and garlic in the olive oil until translucent.
Throw in all the other veggies, stir well and allow to cook for about 15 minutes, stirring regularly so it doesn't burn at the bottom.
Add the lentils and stock. Mix well and bring to the boil then lower the heat to a simmer.
Add the chicken thighs on top of the veggies but submerged in the stock. Allow to cook for 15 minutes. Take the chicken out and set aside.
Allow the veggies to cook until very soft, then blitz with a hand blender to your desired texture. Shred the chicken and add back to the soup. Mix well and add parsley and paprika.
3 cloves of garlic
1 small butternut pumpkin
1 sweet potato
2 large carrots
1 large parsnip
1 large swede
½ cup split red lentils
4 skinless boneless chicken thighs
1.5 litres chicken stock
Salt & pepper
Chopped fresh parsley
1 heaped teaspoon paprika
2tbsp olive oil
Peel and roughly chop all the veggies.
Sweat the onions and garlic in the olive oil until translucent.
Throw in all the other veggies, stir well and allow to cook for about 15 minutes, stirring regularly so it doesn't burn at the bottom.
Add the lentils and stock. Mix well and bring to the boil then lower the heat to a simmer.
Add the chicken thighs on top of the veggies but submerged in the stock. Allow to cook for 15 minutes. Take the chicken out and set aside.
Allow the veggies to cook until very soft, then blitz with a hand blender to your desired texture. Shred the chicken and add back to the soup. Mix well and add parsley and paprika.
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