Ingredients List (Serves 3)
2 tsps ghee or coconut oil
150g white onion, chopped
2 cloves garlic, finely chopped
200g carrots, peeled and coarsely grated
40g celery, chopped
150g white potatoes, peeled and chopped
400g tinned chopped tomatoes
800ml chicken or vegetable stock (made with one organic stock cube)
2 tbsps worcestershire sauce
1 tsp tabasco
1 tsp paprika
a good pinch of ground black pepper
½ tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
1 tsp onion granules
a pinch of sea salt
300g cooked chicken breast, shredded
70g frozen peas
70g frozen sweetcorn
Nutrition Info
Per serving: 291 calories, 7g fat, 28g carbs, 29g protein
Preparation Instructions
Heat the ghee / oil in a large saucepan over a medium heat
Add the onion and garlic and sauté for 4 minutes, stirring occasionally until soft.
Add the carrots, celery and potatoes and fry gently for 5 minutes, stirring occasionally
Add the tinned tomatoes, stock, dried spices, worcestershire sauce and tabasco
Stir well
Bring to a boil, then reduce heat to simmer for 20 minutes, stirring occasionally
Add the shredded chicken, peas and sweetcorn
Stir and cook for 5 minutes, or until the chicken is heated through