Almond Chicken Soup with Sweet Potato,

                                                                                         Cooking Time: 30 mint
                                                                                                      Serves:4-5

Sweet potato and almond butter give this soup a creamy, decadent texture.

Ingredients:

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

Directions:

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.

Chicken Noodle Soup

                                                                                                    Cooking Time: 30 mint
                                                                                                                Serves: 4-5

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.


Ingredients:

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped


Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass

Spicy prawn soup

                                                                                                       Cooking Time: 5 mins
                                                                                                                    Serves: 4


A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes


Ingredients:

1 tbsp sunflower oil
300g bag crunchy stir-fry vegetables
140g shiitake mushrooms, sliced
2 tbsp Thai green curry paste
400g can reduced-fat coconut milk
200ml vegetable or fish stock
300g medium straight-to-wok noodles
200g bag large, raw prawns


Method:

Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.