EAT SMART | 25 May '18

This traditional bowl of goodness will warm your soul and support that immune system through winter. It ticks the box as one of our super clean recipes unless you add an optional chunk of sour dough which will move it into our 20% sensible range.


Quick and easy to prepare its a great option for cold nights! Make a big pot and enjoy it for lunch the following day, its also a great way to sneak the veggies in for those growing #TRMkids.


Serves: 2 

1 tbsp (20g) butter

1 leek, white and light green parts only, washed and finely chopped

2 free range chicken thigh fillets, trimmed of fat and diced

1 litre of chicken broth, stock, or water

½ sweet potato, peeled and diced

1 corn cob, husks and skills removed, kernels sliced off  OR ½ tin corn kernels

sea salt and freshly ground black pepper

1 cup chopped flat-leaf parsley and snipped chives


MELT the butter in a large saucepan over medium heat, add the leek and saute for 3-4 minutes until softened. 

ADD the chicken and broth, stock or water adn increase the heat to medium-high. Bring to the boil, then reduce heat and simmer for 5 minutes. Add the sweet potato and corn and simmer for another 5-10 minutes until the sweet potato has softened. Season to taste with salt and pepper.

REMOVE from the heat and stir through half the fresh herbs. Ladle into two bowls and granish with the remaining herbs.



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