Pro-Metabolic Comfort Meals

​Winter Recipes
 
Chicken & Corn Soup (serves 4)
600g Chicken Mince
4 cups Chicken Stock
1 cup Water
2 tbsp Rice Wine Vinegar
3cm piece Ginger, grated
1 Egg
1 420g Creamed Corn
1 420g Corn Kernels
3 Green Onions
Chilli & Pepper (optional)
 

1. Bring the stock, water, vinegar, ginger and chicken to the boil in a medium sized soup pot
2. Reduce the heat and simmer until the chicken has cooked through
3. In a small bowl, whisk the egg and stir into the soup, whisking as you pour the egg in
4. Add the creamed corn and corn kernels, return to the boil
5. Serve with finely sliced green onions as a garnish, season with pepper and chilli (optional)

 
Pumpkin & Cauliflower Soup
2 cups (200g-300g) Cauliflower
2 cups (200g-300g) Pumpkin
1 large Potato
1 large Brown Onion
4 cups Chicken Stock
1 cup Water (optional)
1 tbsp Olive Oil
Serve with
1 heaped tbsp. (50g) Low Fat Greek Yoghurt
1 Slice Sourdough
1 heaped tbsp. (50g) Cottage Cheese
 

1. Heat the olive oil in a medium sized soup pot, dice the onion and sauté until transparent.
2. Dice the vegetables (pumpkin, cauliflower, potato) and add to the pot
3. Add the stock and simmer until the vegetables ca be blended into a puree with a stick mixer
4. Serve the soup with 1 tbsp of Greek yoghurt and a slice of sourdough toast topped with 1 tbsp of cottage cheese

 
Creamy Potato, Bacon & Leek Soup
1 tbsp Olive Oil
2 Leeks
800g Potato
6 rashers Middle Bacon
4 cups Chicken Stock
340ml can lite Evaporated Milk
 

1. Thinly slice the whites of the leeks and sauté in a medium sized soup pot in 1 tbsp of olive oil.
2. Dice the bacon and add to the pot
3. As the bacon becomes crispy, add the diced potato, toss well so the potato is coated in the leek and bacon mixture
4. Add the chicken stock and simmer until the potato is ready to be pureed
5. Stir in the evaporated milk, simmer for a few minutes and puree the soup using a six mixer