Wednes­day

Women's Health (UK) - - EAT SMART -

BREAK­FAST: 2 poached eggs on a slice of whole­grain toast

LUNCH: Beet­root, feta and chick­pea salad DIN­NER: Chicken and veg­etable soup SNACK: 2 tbsp beet­root and white bean dip with cu­cum­ber sticks

Chicken and veg­etable soup

IN­GRE­DI­ENTS 1 tbsp olive oil • 3 large onions, chopped • 8 gar­lic cloves, chopped • 40g fresh gin­ger, chopped • 8 chicken breasts

• 6 large car­rots, chopped • 2ltr chicken

stock • 3 large cour­gettes, chopped

• 1 large green or white cab­bage, shred­ded • crusty whole­grain bread, to serve (op­tional)

METHOD

1. This one makes six to eight por­tions – so clear room in your fridge. Heat the olive oil in a saucepan over a medium heat and gen­tly sauté the onion, gar­lic and gin­ger un­til soft.

2. Add the chicken breasts and car­rots to the pan and pour over the stock. Bring to the boil and sim­mer for 30 mins or un­til the chicken is cooked through.

3. Fish out that chicken and add the cour­gette and cab­bage. Sim­mer for 10 mins.

4. Mean­while, shred the chicken into large pieces us­ing a knife and fork, then re­turn it to the pan, be­fore ladling up.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.