Makes 6 serves
Nutritional Guide – Per Serve
Energy: 240 cal/1oo4 kJ
Saturated Fat: 0.9g
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
For vegetarian recipe:
- Replace chicken breast with 300g tin of drained chickpeas
- Replace chicken stock cubes for vegetable stock cubes
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.
About the LifeShape Clinic
Over 15 years, the LifeShape Clinic (formerly Wesley 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.
The clinic’s team of specialist medical professionals support each client by creating a personalised weight loss plan to reach a healthy weight, improve nutrition, exercise and mindset – helping to find balance and break the dieting cycle.
Find out how the clinic can help you achieve your health and wellness goals.