Chicken & Quinoa Soup

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   ["Half the leek lengthways and thinly slice.

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   Peel and deseed the pumpkin and coarsely grate.

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   Coarsely grate the carrot.

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   Shred the Chinese cabbage", "Heat the oil in a medium saucepan over medium heat. Add the leek and

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   pumpkin to the pan. Cook, stirring often, for 3 minutes.", "Add the stock and 500ml water to the pan. Cover and bring to a simmer. Add

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   the chicken and cook, partially covered, for 7-8 minutes or until the chicken is

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   just cooked. Transfer to a plate and set aside to rest.", "Add the quinoa to the pan and simmer, covered, for 8 minutes.", "Add the carrot

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   and cook for a further 3 minutes or until the quinoa is see through.", "Finely shred the chicken and add to the pan with the cabbage. Cook for 1-2

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   minutes or until the cabbage is tender.", "Divide the soup between serving bowls. Sprinkle with pepper and parsley to

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    serve."]

* Per serving · 4 servings · Values may vary.

No additional tips available.