You may have spotted that I like soup…..especially, thick “meal-soup” types. Here is my latest recipe. This one is for Chicken Cassoulet Soup. Made 2 ways, a “normal way” and a “healthy” way. You can make either but if, like me, you are TRYING to squeeze into your Christmas party frock, the “healthy” way will give you a healthy and FILLING lunch to see you through to the party!
Some of the ingredients are already healthy but I’ve put a “healthy-swap” next to anything that you could do differently.
Time: This will take about 90 minutes from start to eat
Serves: Makes about 9 fairly large (meal-sized) portions
- 1tsp oil
- 2 Gammon steaks (chopped into small cubes)
- 6 Pork Chipolatas (oven baked and thinly sliced) [Healthy swap for 6 Chicken Sausages]
- 6 Chicken thighs (poached and shredded) [Healthy swap for 2-3 Chicken Breasts]
- 1 onion (finely chopped)
- 2 sticks of Celery (finely chopped)
- 2 large Carrots (finely chopped)
- 1x small Chilli deseeded (finely chopped)
- 2 tsp paprika
- 1tbsp French herbs
- ¼ tsp garlic powder
- 1200g chopped tomatoes (3 cans)
- 1tbsp tomato puree
- 1l Chicken stock
- 400g cannellini beans (from a can)
- 400g butter beans (from a can)
- 2tsp parmesan [4pts]
- 1tbsp fresh thyme (chopped)
- 1tbsp fresh parsley (chopped)
- Splash each of balsamic vinegar and Worcester sauce
How to make it?
1 – Oven bake the sausages and poach the chicken thighs/breasts
2 – Meanwhile, chop the chilli, onion, celery and carrot and fry lightly in a large soup-pan with 1tsp of oil
3 – Whilst the veg is softening, dice the gammon into small cubes. Add the gammon to the soup pan to cook
4 – Add the dried herbs and spices to the pan and stir through. Simmer gently.
5 – Once cooked, slice the sausages into small slices about ½ cm thick
6 – Once cooked, use two forks to shred the chicken
7 – Add the sausage and chicken to the soup pan,
8 – Next, add the chopped tomatoes, tomato puree and chicken stock.
9 – Stir and simmer for 30minutes on a low heat, with the pan covered if possible.
10 – Add the beans, grated parmesan and the fresh herbs (if using) and simmer for a further 20- 30 minutes, with the pan un-covered
11 – Check how thick the soup is at this point, if you want / need, add further water to get to the consistency you like.
12 – Add a splash of balsamic vinegar and Worcester sauce and season to taste with salt and pepper.
13 – Serve
Then huddle under a cosy blanket and eat it all up!!
Hope you enjoy it! 🙂