Spicy Chicken and Red Pepper Soup
Spicy chicken and red pepper soup is all your recommended daily intake of vitamin A and vitamin C in just one bowl.
Servings 4
Calories 278kcal
Equipment
Ingredients
- 175 g chicken breast
- 1 tablespoon Chinese 5 spice powder
- 3 medium sized red peppers , cut in half with their seeds removed
- 1 medium red onion cut into quarter slices
- 1 teaspoon olive oil
- A thumb sized piece of ginger (about 15g worth), grated
- 2 garlic cloves , peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large sweet potato peeled and chopped
- 1 litre chicken stock
- Salt and pepper
- 2 spring onions finely chopped for garnish
Instructions
- Coat the chicken breast in the Chinese 5 spice powder
- Grill the chicken breast under a medium heat, being careful not to burn it. Once cooked allow it to cool before cutting the cooked chicken breasts into thin strips.
- Place the peppers skin side up with the quartered red onion slices in a grill pan and grill both close to the heat to chargrill them. Once the peppers are charred remove the grill pan from the heat, then once the peppers are cool enough to handle remove and discard their skins.
- In a large saucepan heat the oil, and over a low heat, gently sauté the ginger, garlic, ground cumin and ground coriander for 2 – 3 minutes.
- Add the chopped potato, peppers, onions and chicken stock. Bring to the boil and then turn down to simmer for 3 minutes.
- Blend the soup in a blender or food processor.
- Return the soup to the saucepan, stir in the chicken strips and season to taste.
- Serve in bowls garnished with the finely chopped spring onions.
Nutrition
Calories: 278kcal | Carbohydrates: 31.2g | Protein: 18.3g | Fat: 9.1g | Saturated Fat: 2.3g | Cholesterol: 35.6mg | Sodium: 423.1mg | Fiber: 5.1g | Sugar: 11g | Vitamin A: 8950IU | Vitamin C: 165mg | Calcium: 70mg | Iron: 3.1mg