Ingredients
25 g (1/3 of a tin drained), Canned Chickpeas
600 g (approx 1/2 cup cooked), Pumpkin - Fresh
500 g Raw (80g Cooked), Chicken Breast
99.75 g (approx 1/2 cup cooked veg), Veg - Broccoli, Beans, Spinach, Carrots, Peas & Corn etc
1 Tbsp (20ml), Olive Oil
1 whole (100g), Brown Onion - Medium
4 cup, Vegetable Stock Powder
Preparation
Heat a large saucepan or crockpot over medium heat, add 1 tablespoon olive oil, 1 chopped brown onion, garlic to taste and saute' for 2-3 mins
Add 600g chopped pumpkin, 100g chopped carrot and saute' for a further 3 mins
Pour in 4 cups of Vegetable stock, lower heat to avoid over boiling, place 500g whole trimmed chicken breasts in, submerge in stock and place lid on pot to allow chicken to poach for 10 or so mins
Once chicken is cooked through, remove with tongs and using a fork shred it. Leave soup to simmer until vegetables are soft
Add drained chickpeas to soup and using a stick blender blend until smooth
Return to heat and add shredded chicken, salt, pepper, optional cumin and chilli powder to taste
Heat through completely and serve or store in 4 separate containers to re-heat later.