I think half of Emerald are eating this soup at the moment! With Hoffy’s Intensity Weight Loss Challenge No. 1 on its last week, most of the challengers are having this regularly, plus some of my clients always tend to go back to this recipe as it’s so damn easy, plus tasty and super healthy. My Skinny Soup recipe is what I recommend to clients, if we need to go to a next level, to shift some weight.
It’s a bowl of health basically. You definitely feel lighter from eating it; it helps shift some of the bloat, especially after a big weekend or if you’ve got a big weekend coming up. The celery which acts as a diuretic, helps with this. It’s also my go to meal if I’m feeling sick or anyone in our household is getting sick.
Loaded with vegetables and lots of protein, with both the chicken, lentils and chickpeas, it’s quite filling. It’s grain free, buts got enough carbs in it from the lentils and chickpeas, to keep your energy levels and blood sugar levels stable. It also contains chilli which is great for your metabolism, plus the garlic helps the immune system.
I use my Immortal Health Chicken Stock Paste in it. This makes it tastier plus gives the immune system a boost; it’s good for the skin and the gut because of the collagen content in the stock paste. If you can’t get your hands on any of this (I do sell it if you live around Emerald) use chicken stock as a replacement.
This is one gut friendly, low fat, protein boosting bowl of delicious health. If using it for weight loss I recommend replacing one meal a day with it.
If you follow the FODMAPS diet, swap the chickpeas for an extra tin of lentils, and only use the green part of the leek and spring onions. Also replace the garlic for garlic oil.
If you want to get fancy pants, you can saute the onions and leeks etc with the chicken first to develop the flavour a bit more, but I usually just throw all the ingredients in to a big stock pot with the hot stock and let it all cook together for about 20 mins.
Kids even tend to love this, plus you can mix it up with different herbs and spices and cottage cheese or Greek yogurt for extra protein. Try adding extra chilli too to get that metabolism firing.
- 1 x tbsp olive oil or chilli oil
- 1 x chilli, sliced
- 1 x 400g canned lentils; rinsed and drained
- 1 x 400g canned chickpeas, rinsed and drained
- 2 x large chicken fillets, sliced into strips
- 2 garlic cloves, roughly chopped or 2 tsp garlic oil if on FODMAPS
- 2 bay leaves
- 1 x bunch English spinach (washed thoroughly) or kale
- 1 onion, finely chopped (swap to 5 x spring onions if on FODMAPS – green part)
- 2 leeks, chopped (green part only if on FODMAPS)
- 2 carrots, chopped
- 2-3 celery stalks, finely sliced
- 3 tomatoes, chopped or 1/2 tin chopped tomatoes
- big handful of herbs such as parsley/basil/thyme/coriander/mint
- 1 x lemon zested
- 2L chicken stock (or 2 tbsp Mama Megs Immortal Health Chicken Stock Paste mixed with 2 litres boiling water)
- Salt n pepper for seasoning
Heat a big stock pot with the oil and add the garlic cloves, chilli, chicken and bay leaves. Cook for a few minutes on a medium heat. Add the 2 litres of chicken stock/stock paste.
Place all the remaining chopped vegetables into the pot, apart from the spinach, and simmer for 20 minutes or until vegetables are tender.
Add the chickpeas, lentils, spinach, salt and pepper, and simmer for a further 5 minutes or until legumes are heated through, adding extra water if necessary. Stir in the parsley or whatever herbs you are using, saving some to garnish each bowl, along with the lemon zest.
- If you need to make it more manly and filling for husbands, serve it on 1/2 cup brown rice or sweet potato mash