CHICKEN AND GREEN VEGETABLE SOUP

Rich in flavors and substance.

2 chicken fillets, cut into cubes
1 tablespoon butter
300 g fresh green beans, cut
300 g spinach, cut
1 head broccoli, chopped
2 leaks, chopped
2 strips celery, chopped
2 – 3 chicken stock cubes
2.5 liter water
250 g frozen baby peas
1 cup cream
1 tin chickpeas, drained
salt and pepper to taste

In a big enough pot on the stovetop, melt the butter and fry the chicken cubes a bit.
Add all the fresh chopped veggies, stock cubes and water to the chicken cubes and bring the mixture to boil. Add the frozen peas.
Simmer the mixture for 40 – 60 minutes.
With a strainer spoon, spoon half of the veggies from the pot and place in a blender.
Blend the veggies until smooth and pour the smooth mixture back into the pot.
Lastly add the cream and drained chickpeas to the soup mixture in the pot.
Taste the soup and add salt and pepper to taste.
Bring the soup to a simmer and simmer until the thickness of your liking.

Recipe and photo: Van Wyk Kotze Angelica