Winter might be over but that doesn’t mean you have to wait months for a tasty soup. And for us people trying to shake off a few kilos before summer, this is perfect.
3 tbsp. extra virgin olive oil, plus extra to drizzle
4 skinless chicken breasts
1 leek, washed and finely sliced
4 fat celery stalks, chopped into small pieces
3 large carrots, chopped into small pieces
800g (2 cans) diced tomatoes
1 tin V8 juice (optional)
2 chicken stock cubes, in 1l water
Heat half the oil in a frying pan. Season the chicken and brown really well on both sides. Remove to a plate. Chop up when cooled.
Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the vegetables are softened – about 5 mins. Stir in the spices, turn up the heat, and cook for a few minutes. Stir in the tomatoes, followed by the chicken, V8, stock and chick peas.
Top up the jug of chicken juice to 500ml with water and add this too.
Bring to a simmer, cover and cook for 30 mins.
Season with salt.