Free Healthy Recipe - Leek, Potato and Chicken Soup

Dairy free, Gluten free, Low sugar, Wheat Free

Image Courtesy of Sydney Markets Ltd

Here's a hearty substantial soup we can all enjoy through Autumn and Winter as a complete meal. We love the addition of celariac. It adds extra flavour, fibre and potassium. Recipe courtesy of Sydney Markets Ltd

2 leeks trimmed, halved lengthways and thinly sliced
2 cloves garlic, crushed
1 small celeriac, (about 750g), trimmed, peeled and diced
450 grams potatoes - desiree, peeled and diced into 2cm pieces
1½ litres chicken stock
2 cups cooked chicken, shredded
1 tbs dill, finely chopped
2 tsp lemon juice

Place celeriac in a bowl of water with lemon juice added to prevent browning

Heat the olive oil in a large saucepan over a medium heat.
Add the leeks and garlic and cook, stirring often, for 5-7 minutes until leeks soften.

Add the celeriac, potatoes and stock to the pan. Increase heat to medium-high, cover and bring the boil. Reduce heat and simmer, partially covered, for 20-25 minutes until vegetables are tender.

Allow the soup to cool slightly, then place in a blender and puree soup until smooth.
Return to the pan and stir through the chicken, dill and lemon juice.
Heat the soup through, stirring occasionally.

Season with cracked black pepper and serve with a grainy sourdough bread.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 25 mins
Ready in: 40 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1518 kj
Calories 363 kcal
Fat 15 g
Saturated Fat 3 g
Total Carbohydrate 26 g
Total Protein 29 g
Fibre 5 g

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