Veg­etable Soup

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 10 MIN­UTES (PLUS 10 MIN­UTES

STAND­ING) COOK 15 MIN­UTES

1 litre salt-re­duced chicken stock 2 ta­ble­spoons salt-re­duced soy sauce 5cm piece fresh ginger, sliced 1 gar­lic clove, halved 400g chicken breast fil­lets, halved di­ag­o­nally 1 large car­rot 270g packet Hakubaku Or­ganic Ra­men Noo­dles 2 cups small cau­li­flower flo­rets 200g green beans, cut into 2cm lengths 2 green onions, thinly sliced

1 Place stock, soy sauce, ginger, gar­lic and 3 cups water in a large saucepan over medium-high heat. Bring to the boil. Add chicken. Re­duce heat to low. Sim­mer, cov­ered, for 5 min­utes. Re­move from heat. Stand, cov­ered, for 5 to 7 min­utes or un­til chicken is cooked through. 2 Mean­while, cut car­rot into flow­ers. Us­ing a sharp knife, cut out 5 thin wedges along the length of the car­rot and dis­card. Cut car­rot into 5mm-thick slices. 3 Trans­fer chicken to a plate. Cover to keep warm. Strain stock. Re­turn stock to pan. Dis­card solids. Bring stock to the boil over medium-high heat. Add noo­dles and car­rot. Boil, par­tially cov­ered, for 2 min­utes. Add cau­li­flower and beans. Boil, par­tially cov­ered, for 4 to 5 min­utes or un­til noo­dles and veg­eta­bles are ten­der. 4 Thinly slice chicken. Us­ing tongs, di­vide noo­dles and veg­eta­bles among serv­ing bowls. La­dle over hot soup. Serve topped with sliced chicken and onion. NU­TRI­TION: (per serve) 1733kj; 3g fat; 0.8g sat fat; 36.8g pro­tein; 55.2g carbs; 6g fi­bre; 61mg chol; 1660mg sodium.

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