This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly
Extra Easy - syn free per serving Original/SP - syn free per serving WW Smart Points - 0
Ingredients
2 chicken breasts, sliced up
1 large onion, finely chopped
1 clove of garlic, crushed
½ tsp of turmeric
2 tsp of fresly grated ginger
2 carrots, chopped
1 small butternut squash (approx 800g/28oz), peeled, deseeded and roughly chopped
1 tablespoon of curry powder
1 heaped tablespoon of tomato paste
6.25 cups (1.5 litres) of chicken stock
salt and pepper to season
spray oil
freshly chopped coriander (to garnish)
Method
Spray a large saucepan over a medium high heat with some spray oil. Add the chicken and cook till lightly golden and cooked through. Remove the chicken and set aside to cool.
Spray the pan with a little more spray oil and add the onion, garlic and ginger and fry till softened. Add the turmeric and continue to fry for a additional minute.
Add the carrots, butternut squash, curry powder, tomato paste a little bit of the stock and stir to coat.
Add all the stock, bring to a boil, then cover and simmer for approx 45 mins (until all veg is softened)
With a stick blender, roughly blend part of the soup (still leaving some chunks of veg)
Shred up the pieces of chicken and add back to the soup and simmer for approx 8-10 mins.
Season with salt and pepper to taste.
Ladle into warm bowls and garnish with freshly chopped coriander.
Notes
Slow cooker - 6 hours on low Instant Pot - use soup setting with natural release (use saute function first to cook chicken (set aside) and then brown onions etc). When <g class="gr_ gr_106 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="106" data-gr-id="106">soup</g> is done, roughly blend as directed and add back in the chicken.
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