Chicken, pea and mint soup – Food & Home Magazine
This chicken, pea and mint soup is gluten- and wheat-free, contains 2 of your 5 a day and is better for diabetics. Get the recipe here.
Ingredients
- 15ml (1 tbsp) Westfalia Plain avocado oil
- 4 spring onions, chopped
- 2 garlic cloves, peeled and crushed
- 2 celery stalks, chopped
- 750ml (3 cups) chicken stock
- 500g frozen peas
- handful mint leaves, chopped
- 150g rotisserie roasted chicken, shredded + extra, to serve
- <h3>TO SERVE</h3>
- squeeze lime juice
- 30ml (2 tbsp) pumpkin seeds, toasted
- microherbs
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