Chicken Veg Soup

Prep Time: 10 minutes Cook Time: 40-45 minutes

Serves: 4

Ingredients:

• 2 tbsp coconut oil
• 4 celery sticks, roughly chopped
• 2 carrots, peeled and roughly chopped 1 onion, roughly chopped
• 1 onion, roughly chopped
• 2 skinless chicken breast fillets, diced
• 2 potatoes, peeled and diced
• 2 sweet potatoes, peeled and diced
• ½ butternut squash, peeled, deseeded and diced
• 500ml chicken stock
• 1 tbsp dried mixed herbs
• 300 ml milk
• salt and pepper

Method:  

1. Heat the oil in a large pan over a medium heat.
2. Add the celery, carrots and onion and cook for 10–15 minutes, until softened.
3. Add the chicken, potatoes, sweet potatoes, butternut, stock and herbs to the pot and bring to the boil. Reduce the heat, cover and simmer for 30 minutes.
4. Remove from the heat and stir in the milk. Purée with a hand blender until smooth.
5. Season to taste and ladle the soup into warmed serving bowls.