Chicken and Green Veg Soup

This delicious and comforting soup recipe is packed with fresh green vegetables, a great way to get your healthy dose of naturally cleansing properties. 


1 tbsp olive oil

1 leek, white part only, sliced 

1 clove garlic, crushed 

1L chicken both 

1/2 bulb fennel, finely sliced

1/2 cup sugar snap peas, slices 

1 bunch asparagus, chopped 

1 lemon, zest only

200g cooked chicken, shredded

1 tbsp miso paste

3 cups spinach

1/4 cup parsley, fresh, chopped

30g parmesan cheese

Salt and pepper to taste


Step 1.

Heat olive oil in a medium pot over medium heat. Add the leek and garlic and cook for 5 minutes until soft and broken down.

Step 2.

Pour in the chicken broth and bring to a boil. Plunge in the fennel, sugar snap peas and asparagus before reducing the heat to a simmer. Leave to cook for 10 minutes. 

Step 3.

Add in the lemon zest, chicken, miso and spinach, allowing the spinach to wilt and the chicken to heat through. This will take about 5 minutes. Season to taste with salt and pepper. 

Step 4.

Divide the soup among bowls and serve with the parsley and parmesan sprinkled on top.

 Serves 2.

Recipe extract from  by Dr Peter Brukner, published by Macmillan, RRP $36.99.