Chicken and Sweetcorn Soup (LC)

Ingredients

• 1 tsp olive oil

• 1 tsp garlic, crushed

• ½ tsp fresh ginger, grated

• 1 spring onion, sliced

• 2 tbsp tinned sweetcorn

• ½ low sodium chicken stock cube, (300ml boiling water)

• 1 tsp low sodium soy sauce

• 1 medium-sized chicken breast, cooked and shredded, approx. 125g

• ½ tbsp fresh coriander, chopped

• Black pepper to taste

Instructions:

1. Heat olive oil in a deep saucepan.

2. Add the garlic and ginger and sauté for 2-3 minutes until fragrant.

3. Add the spring onion and fry for a further minute.

4. Using a fork, mash 1 tbsp of the sweetcorn to a chunky paste in a small bowl.

5. Add the stock and soy sauce to the saucepan and bring to a boil.

6. Reduce to a simmer.

7. Add the sweetcorn paste and remaining whole sweetcorn to the pan with the shredded chicken and heat for 4-5 minutes.

8. Serve topped with fresh coriander and a sprinkle of black pepper.

Lunch

Serves: 1

Low Carb