This is quick & easy to prepare & has a delicious flavour.
Ingredients
12g unsalted dairy free spread/ butter
1 tsp Sunflower oil
50g leek, chopped
75g carrot, chopped
200g sweet potato, chopped
2 sprigs of fresh thyme
250ml unsalted chicken stock
40g frozen peas
100g skinless chicken or turkey breast, cut into chunks
1 tsp Sunflower oil
50g leek, chopped
75g carrot, chopped
200g sweet potato, chopped
2 sprigs of fresh thyme
250ml unsalted chicken stock
40g frozen peas
100g skinless chicken or turkey breast, cut into chunks
Method
- Sauté the leek in the butter and oil for 4 minutes until softened. Sauté the chicken until sealed.
- Add the carrot, sweet potato & thyme and pour over the stock. Bring to the boil, cover and simmer for about 15 minutes.
- Add the peas and continue to cook for 4 minutes.
- Remove from the heat; pick off the thyme leaves throwing away any tough stalks.
- Blend until smooth or to desired consistency.
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