Chicken and Corn Soup
This Chicken and Corn Soup recipe is a delicious and comforting meal the whole family will enjoy. It’s high in fibre, gluten free and dairy free.
Ingredients
- 1 tbsp ghee
- 1 leek, cut into half moons (or finely sliced onion)
- 2 cloves of garlic
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- 2 celery stalks, finely diced
- 100g red lentils (soaked overnight)
- 500ml chicken broth
- 500g chicken thigh fillets, diced
- 400ml coconut milk
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 cup of sweetcorn (or use fresh corn)
- Parsley, finely chopped to garnish
Drain and rinse the lentils. Melt the ghee in a saucepan and sauté the leek (or onion), celery and carrot for 5 minutes.
Add the garlic and fry for another minute. Stir in the potato, spices, lentils, broth and coconut milk. Reduce the heat and simmer for at least 20 minutes.
Add the sweetcorn at the end and top with parsley. If you are freezing, leave out the sweetcorn. This is great to pop in a thermos for kids’ lunches the next day.
