COURGETTE AND FREEKEH SOUP

PREP AND COOK TIME 1 HOUR 15 MINS | SERVES 4-6

INGREDIENTS

100g freekeh

1 tbsp olive oil

350g leek, white part only, halved and thinly sliced 5 cups water

4x200g chicken thigh cutlets, trimmed

150g green beans, trimmed and cut into 2cm lengths 150g courgette, thinly sliced

60g frozen peas

2 tbsp chopped fresh parsley

METHOD

Place freekeh in a medium saucepan of water; bring to the boil. Reduce heat to low, simmer, partially covered for 15 mins or until almost tender. Drain.

Meanwhile, heat oil in a large saucepan over medium heat; cook leek, stirring, for 4 mins or until softened. Add garlic; cook, stirring, for 2 mins. Add the water and chicken; bring to the boil.

Reduce heat to low; cook, covered, for 30 mins or until chicken is cooked.Remove chicken from stock, discard skin and bones; shred meat. Return shredded chicken to pan with beans and freekeh, then season; cook, uncovered, for 5 mins.

Add courgette and peas; cook for 3 mins until tender. Ladle soup into lunch boxes, garnished with parsley.