On a cold winter's day there isn't anything much more soothing than a homemade bowl of soup. This one is full of protein, and vitamin D (courtesy of the mushrooms) so you'll be feeling nourished in no time.
2 tbsp. water
1 onion, sliced
1/2 leek, chopped
200g raw chicken breast, chopped
500g mushrooms, sliced
1 small carrot, chopped
1 small parsnip, chopped
1 small potato, peeled, cubed
600ml vegetable stock
100ml creme fraiche
In a large pot sauté the chopped onion and sliced leek in the water for about 3 mins.
Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
Transfer to a dish and leave to one side. In the pot, add the chicken breast and quick fry until it starts to lightly brown on the edges. Add the carrot, parsnip and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.
Pour in the hot vegetable stock and bring to the boil. Reduce to a simmer, cover and cook for a further 15 mins until the vegetables are soft and the chicken is cooked through and tender.
Mix with a hand blender. This can be smooth or to a chunky consistency as per your preference. Stir through the crème fraiche and serve.
Once cooked, divide onto plates and serve, or store in the fridge for up to 2-3 days.