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Chicken, pea and mint soup

Name: Chicken, pea and mint soup
Total time: 15 min
Yield: 4
Ingredients: 15ml (1 tbsp) Westfalia Plain avocado oil; 4 spring onions, chopped; 2 garlic cloves, peeled and crushed; 2 celery stalks, chopped; 750ml (3 cups) chicken stock; 500g frozen peas; handful mint leaves, chopped; 150g rotisserie roasted chicken, shredded + extra, to serve; TO SERVE; squeeze lime juice; 30ml (2 tbsp) pumpkin seeds, toasted; microherbs

July 25, 2018 (Last Updated: November 14, 2018)

This chicken, pea and mint soup is gluten- and wheat-free, contains 2 of your 5 a day and is better for diabetics.

View more soup recipes here.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Chicken, pea and mint soup

Serves: 4

Total Time: 15 mins

This chicken, pea and mint soup is gluten- and wheat-free, contains 2 of your 5 a day and is better for diabetics.

Ingredients

15ml (1 tbsp) Westfalia Plain avocado oil
4 spring onions, chopped
2 garlic cloves, peeled and crushed
2 celery stalks, chopped
750ml (3 cups) chicken stock
500g frozen peas
handful mint leaves, chopped
150g rotisserie roasted chicken, shredded + extra, to serve
TO SERVE
squeeze lime juice
30ml (2 tbsp) pumpkin seeds, toasted
microherbs

Instructions

Heat the avocado oil in a large pot over medium heat. Add the spring onions and fry, 1 minute. Add the garlic and celery, and cook, stirring occasionally, 5 minutes. Add the chicken stock and bring to a simmer, 10 minutes. Remove from stove, and add the peas and mint leaves. Place the soup mixture in a blender and blitz until smooth.

Pour the soup back into the pot, mix in the shredded roast chicken and heat the soup on the stove. Transfer the soup to individual serving bowls and top with the extra shredded chicken, a squeeze lime juice and a scattering of the pumpkin seeds and microherbs.