Chicken, pea and mint soup

Chicken, pea and mint soup

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 

Chicken, pea and mint soup

Serves: 4

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

1

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.

2

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.

Notes

The use of Westfalia Plain avocado oil in this dish perfectly complements the pea and mint flavours.

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