Light and Chunky Chicken Soup
If you want to add more gluten free and dairy free recipes to your collection, Light and Chunky
Chunky vegetable soup
Ingredients
- 2 tbsp rapeseed oil
- 2 leeks (350g), sliced
- 3 garlic cloves, finely grated
- 300g baby potatoes, sliced
- 1l vegetable stock made with 2 tsp bouillon powder (gluten-free, if needed)
- 250g asparagus, stems cut into chunks, tips separated
- 160g baby frozen broad beans or soya beans
- 400g can borlotti beans, drained
- 4 tomatoes, chopped
- 30g pack of basil, stems and leaves separated and finely chopped
- 300g tub cottage cheese
- 75g gram (chickpea) flour, sifted
- 1 egg, beaten
- 3 tbsp basil stems and leaves (taken from the 30g in the soup ingredients above)
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