With the weather finally warming up, we like to look for “lighter” foods and start getting our body bikini ready. This is one of our favourite soups packed full of delicious and nutritious spring vegetables. You can omit the chicken if you prefer to make it vegetarian, or add some tofu as an alternative great source of protein.
1 onion- chopped
2 skinless chicken breasts- cooked and diced
1 carrot- diced
1 courgette- diced
2 handfuls green beans or mange tout- sliced
2 handfuls peas
Handful Tarragon- roughly chopped
1 Litre Vegetable Stock
Cook the onion and carrot in the olive oil heated in a pan for around 5 minutes until starting to soften. Add the stock to the pan with the chicken, courgette, green beans, peas and tarragon and simmer for just a couple of minutes until the veggies are tender.
We like to top with a little parmesan and extra tarragon. So tasty, we’re sure you’ll be going back for more!