¼ tsp butter 1 large sweet potato, peeled and cubed 1 large carrot, peeled and cubed 1 red onion, peeled and sliced 1 garlic clove, minced 250g or 2 x chicken breasts, cut into small cubes 750mls chicken stock (made with 2 chicken stock cubes and hot water)
  1. In a large boiling pan add the carrot and sweet potato to the chicken stock, bring to the boil and simmer for 45 minutes uncovered
  2. In small non-stick frying pan, heat (on a low heat) the butter, adding the onions and garlic.  Add the chicken and cook until white all over.
  3. At this point add the chicken, onions and garlic to the boiling sweet potato and stock and continue to simmer for the full 45 minutes.
  4. Take the hot pan off the heat and with a hand blender held at an angle blend the ingredients until smooth.
  5. Cover the soup and boil for another 10 minutes or until reduced to the desired consistency.
  6. Leave to cool and refrigerate for lengthy periods of time.
Before your event, reheat in the microwave until piping hot and carry in a large flask for afterwards.
Prep time: 5 min | Cook Time: 60 mins | Kcal 316 | Protein: 34g | Carbs: 17g | Fat: 13g | Serves: 2 TO BE UPDATED

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