Food & wine

Moroccan Chicken, Carrot & Sweet Potato Soup

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Makes 6 serves

Nutritional Guide – Per Serve

Energy: 240 cal/1oo4 kJ
Protein: 24g
Fat: 3.3g
Saturated Fat: 0.9g
Carbohydrate: 22g

Ingredients

400g lean chicken breast cut into 2cm cubes
600g orange sweet potato peeled & diced
500g carrots peeled & diced
1 large brown onion peeled & diced
Olive oil spray
2 garlic cloves
½ small lemon, juiced
10 reduced salt chicken stock cubes
1 tsp ground coriander
2 tsp ground cumin
¼ teaspoon chilli powder
10 cups water

Chef’s Tip

For vegetarian recipe:

  • Replace chicken breast with 300g tin of drained chickpeas
  • Replace chicken stock cubes for vegetable stock cubes

Method

Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook stirring repeatedly for 3 minutes. Stir in coriander, cumin and chili powder. Allow to cook for 1 minute. Dissolve stock cubes into 2 litres of hot water.

Step 2 Add sweet potato and carrot. Cook stirring frequently for 5 minutes. Add stock, cover and bring to the boil. Reduce heat to medium-low and simmer for 30 minutes, occasionally stirring.

Step 3 In a separate pan, lightly grill chicken breast with a dash of olive oil. Once cooked, remove from heat and set to the side.

Step 4 Blend soup in batches, until smooth. Return to saucepan over medium-low heat. Combine chicken breast and allow simmering for 10-15 minutes. Season with salt and pepper and stir the lemon juice through. Ladle into bowls and serve.

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LifeShape Clinic

Over 15 years LifeShape Clinic has helped more than 10,000 Australians achieve healthier, happier lives through their award winning weight management programs. The LifeShape program enables the lifestyle and health benefits gained from losing weight, improving your health and gaining a positive mindset.

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