Spicy Chicken & Tomato Soup

Serves 2 (each bowl contains approx 330 kcal)

INGREDIENTS

1 small onion

3 baby new potatoes

2 garlic cloves

1 chicken stock cube (reduced salt) 800ml boiling water

400g tin chopped tomatoes

1 tbsp tomato puree (15g)

1 tsp ground cumin (5g)

¼ tsp Cayenne pepper (1.25g) 150g cooked chicken

200g tin sweetcorn (low salt)

1 tbsp chopped fresh parsley (15g) Sea salt and freshly ground black pepper

METHOD

1. Finely chop the onion and dice the potatoes. Peel and crush the garlic with a garlic crusher or use a ne grater. Heat a large saucepan over a medium heat and add the stock cube and boiling water with the tomatoes and bring to a simmer.

2. Tip the onion and potatoes into the simmering liquid with the garlic, tomato puree, cumin, Cayenne pepper and season with a little salt, if using and plenty of freshly ground black pepper. Cook for 10-15 minutes or until the potatoes are completely tender.

3. Meanwhile, dice the chicken and drain the sweetcorn into a sieve and rinse under cold running water. Stir both into the soup and allow to warm through. Ladle the soup into bowls and scatter over the parsley to serve.