It’s raining, it’s pouring, I feel like SOUP!
And soup I shall I have! Every damn day this week! Why? Because I feel like it! And because it’s super healthy and easy. And I made a huge pot so I gotta eat it all now!
This soup is full of goodness. It’s packed with fibre and protein and is low in calories and fat. A perfect lunch option!
Ingredients (fills 5 x 600ml containers)
1 leek (sliced)
2 carrots (diced finely)
2 cloves of garlic (diced finely)
2 organic chicken breasts (diced into small chunks)
2L of salt-reduced chicken stock
1 cup of uncooked pearled barley
2 handfuls of flat leaf parsley (chopped)
1 teaspoon of dried tarragon
1 teaspoon of chilli flakes
3 handfuls of spinach, kale, cabbage or silverbeet (chopped)
Salt and pepper to taste
In a large pot saute the carrots, leek and garlic until softened over a medium heat.
Add the chicken and stir until most of the meat has turned white.
Add the chicken stock, barley, chilli, tarragon and parsley and cover. Simmer gently for 1 hour.
Add the spinach, kale, cabbage or silverbeet and cook until softened. Add seasoning to taste.
Your soup is now ready to slurp or pack into containers and freeze!
Nutritional info: 321 cals, 6.3g fat, 1.5g sat fat, 31.6g protein, 28.4g carbs, 7.7g of fibre
Do you like to cook in bulk? What’s your favourite thing to make and store?