On Sundays we’re usually recovering and can’t be bothered to do much except mooch around on the sofas and drink a lot of cups of tea. But we always want something to eat that’s healthy and doesn’t require a lot of effort. Enter: soup. This recipe is an adaptation of my family’s “Grandad soup”.

30mins – Prep time: 10mins – Cooking time: 20 mins

Serves 4

Ingredients

• 1 leek
• 2 carrots
• 1 large white potato
• 1 medium onion
• 2 chicken breasts
• 1 chicken stock cube
• 1 vegetable stock cube
• 1 tbsp butter
• 4 tbsp single cream
• Boiling Water
• Salt & Pepper to taste

Instructions

1. Peel and roughly chop all the vegetables.
2. In a large saucepan heat the butter until melted and add the onions.
3. Sweat the onions for 2 minutes and then add the leeks. Cook for a futher 1 minute.
4. Add the carrots and potatoes and stir for 1 minute.
5. Pour in the boiling water until it just covers the vegetables and stir in the stock cubes.
6. Bring to the boil and simmer for 5 minutes.
7. Add the chicken breasts and ensure they are pushed down into the mixture.
8. Cover and leave to simmer for 15 minutes.
9. Remove the chicken breasts and shred into small pieces using two forks.
10. Using a blender, blend all the vegetables until smooth.
11. Add the chicken back into the soup and mix well. Add salt and pepper to season.
12. Serve with fresh crusty roll and a tablespoon of cream dribbled onto the top of the soup.