INGREDIENTS: (Serves 2-3)
2 Chicken Breasts
¼ tsp Cumin
¼ tsp Paprika
1 Red Onion
1 Medium Carrots
1 vegetable stock pot (or stock cube)
200ml Boiling Water
1tin Chopped Tomatoes (400g)
1tin Butter Beans (235g)
6 Leaves Savoy Cabbage
½ Bunch Parsley
Parmesan to serve (Optional)
Rye Bread to serve (Optional)
Pre heat the oven to 180˚c.
Place the chicken breasts on a foil lined tray and rub in the cumin and paprika. Cook the chicken breasts in the oven for 15-20mins or until cooked through.
Heat a little rapeseed oil in a large saucepan on a medium heat.
Dice the onion and carrot and add them to the sauce pan. Sweat them down until soft, then dice the chorizo and also add to the pan.
Once the chorizo is crunchy add the stock pot/cube, boiling water and chopped tomatoes. Simmer until it reduces a bit.
Rinse and drain the butter beans and add to the sauce pan. Shred the cabbage and stir into the soup, cook until blanched.
Finely dice the parsley and stir into the soup.
Serve the soup into 3 bowls. Shred the cooked chicken using two forks and then scatter over the soup.
You can garnish with parmesan and more parsley, and serve with rye bread if you wish.
MACROS: (1/3 without parmesan or bread)
Calories = 353kcal
Protein = 30.5g
Fat = 14g (Saturated fat = 3.9g)
Carbohydrates = 27.6g (Sugars = 15g)