CHICKEN VEGETABLE SOUP WITH CROÛTONS

PREP + COOK TIME 30 MINUTES SERVES 4

This recipe is nut−free and egg−free

1 tablespoon olive oil

1 medium brown onion (150g),

chopped finely

1 clove garlic, crushed

2 medium tomatoes (300g),

chopped finely

400g chicken breast fillets,

sliced thinly

450g finely chopped pumpkin 2 litres (8 cups) salt−reduced

chicken stock

2 slices wholemeal bread

420g can borlotti beans, drained,

rinsed

150g broccoli, cut into florets ½ cup (40g) grated tasty cheese

1 Heat half the oil in a large saucepan over medium−high heat; cook onion, garlic and tomato, stirring, for 4 minutes or until onion is soft. Add chicken, pumpkin and stock; bring to the boil. Reduce heat; simmer for 10 minutes or until pumpkin is almost tender.

2 Meanwhile, preheat an oven−grill. 3 To make croutons, cut bread into shapes using a small round cutter (or cut into small cubes); combine bread and remaining oil in a small bowl. Place bread, in a single layer, on an oven tray; toast, under grill, for 30 seconds each side or until croûtons are crisp and golden.

4 Add beans and broccoli to soup; cook for 3 minutes or until soup is heated through.

5 Serve soup topped with croûtons and sprinkled with cheese.