Broccoli and kale green soup
This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch
Creamy chicken & asparagus braise
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 skinless chicken breasts(about 150g each)
- 10 medium asparagus spearseach cut into 3
- 1 large or 2 small leekswell washed and thickly sliced
- 3 celery stickssliced
- 200ml reduced-salt vegetable bouillon
- 140g frozen peas
- 1 egg yolk
- 4 tbsp natural bio yogurt
- 1 garlic clovefinely grated
- ⅓ small pack fresh tarragonchopped
- new potatoesto serve (optional)
Nutrition: per serving
- kcal480low
- fat15glow
- saturates4g
- carbs25g
- sugars18g
- fibre15g
- protein53g
- salt0.5g
Method
step 1
Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
step 2
Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
step 3
Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.
