The ultimate gut:immune supporting chicken soup

• servings: 4 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

2 tbsp extra olive virgin oil

200g sofrito mix

2 leeks, sliced

2 medium carrots, sliced

150g mushrooms, halved (we used button)

3 garlic cloves, grated

1 thumb sized piece of ginger, grated

½ tsp turmeric

1 tsp black pepper

150g baby tomatoes

1 x tin of butter beans

800ml vegetable stock

250g chicken, shredded (we used precooked chicken)

150g frozen peas

40g walnuts, crushed (optional)

Handful of fresh parsley or coriander (optional)

Plain yoghurt (We used Bio&Me Kefir Live Yoghurt Original)

Directions

Heat the oil in a pan over medium heat, add the sofritto mix and cook over the heat for a few mins until it softens, then stir in the carrots, leeks & mushroom to the pan.

After 2 mins, stir in the garlic and ginger, followed by the tomatoes, turmeric & black pepper.

Saute for 30 secs to let the spices cook a bit and then stir in the butter beans.

Add the stock and the chicken, bring to a boil and then reduce to medium low and simmer for 20 mins or until chicken is fully cooked.

Stir in the peas and leave on a low simmer for another 5 mins.

Serve with walnuts, parsley and a spoonful of yoghurt.