Paleo Chicken Soup
with Roasted Red Pepper & Sweet Potato
This is a light and creamy pureed soup with vitamin-rich red peppers and sweet potatoes. This delicious soup offers bold flavor and satisfies your hunger without busting your soon to be made resolution.
Nutrition Per Portion
- 520 Calories |
- 55g Carbohydrates |
- 17.6g Fat |
- 11.2g Fibre |
- 34.1g Protein |
- 14.5g Sugar
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Roasted Red Capsicum
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Vegetable Stock
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Chicken Breast
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Fresh Coriander
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Radish
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Paprika
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Sweet Potato
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Shallots
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Dried Chilli Flakes
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Olive Oil
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0.0 min
Peel and chop the sweet potato.
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2.0 min
Place the sweet potato in a saucepan and cover with water. Bring to the boil and cook until softened and easily pierced with a fork.
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3.0 min
Peel finely chop the shallots.
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4.5 min
Chop the roasted red peppers.
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6.0 min
Bring another saucepan of water to the boil and add the stock. Stir until dissolved. When dissolved, remove from the heat.
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15.0 min
Heat the olive oil in a frying pan over medium high heat.
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16.5 min
Add the shallots and sautee until softened.
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18.0 min
Drain the sweet potato.
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19.0 min
Add the sweet potato to the shallots and mash until relatively smooth.
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20.0 min
Season with paprika and chili flakes (if desired). Add the roasted red pepper.
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21.0 min
Stir through the stock.
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22.0 min
Add the chicken and bring to the boil. Poach until cooked through.
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28.0 min
Finely slice the raddish.
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29.0 min
Chop the coriander.
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30.0 min
Shred the poached chicken with a fork.
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31.0 min
Distribute the roasted red pepper soup among serving bowls.
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32.0 min
Season the soup with salt and pepper to taste.
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33.0 min
Garnish with coriander and raddish and serve.
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Ingredients
Roasted Red Capsicum , chopped
Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.
Chicken Breast
Fresh Coriander , chopped
Radish , thinly sliced
Paprika
Sweet Potato , chopped
Shallots , finely chopped
Dried Chilli Flakes
Olive Oil
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