Ingredients
1 tbsp sunflower oil
50 g chopped onion
100 g chicken breast, cut into chunks
1 medium carrot, peeled & sliced (approx 60g)
300 g sweet potato, peeled & chopped
1 small apple, peeled & chopped
200 ml unsalted chicken stock
40 g frozen peas
50 g chopped onion
100 g chicken breast, cut into chunks
1 medium carrot, peeled & sliced (approx 60g)
300 g sweet potato, peeled & chopped
1 small apple, peeled & chopped
200 ml unsalted chicken stock
40 g frozen peas
Method
- Heat the oil in a saucepan and sauté the onion for 3-4 minuted until softened
- Add the chicken to the pan and sauté for 3-4 mintues
- Add the carrot, sweet potato and apple, pour over the stock and bring to the boil
- Simmer, covered with a lid, for about 12 minutes or until the chicken is cooked through and the vegetables are tender
- Add the frozen peas and simmer for a further 3 minutes
- Purée in a blender to the desired consistency
