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Springtime soup with garlic toasts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Zucchini, potato, pea, and chicken soup served with garlic ciabatta.
Ingredients:
  • 1 small onion, finely chopped
  • 500g potatoes, peeled and chopped
  • 1275.00 gm chicken stock
  • 250.00 ml frozen peas
  • 1/2 barbecued chicken
  • 2 zucchinis, chopped
  • Parsley leaves, to serve
  • 150g ciabatta bread, sliced (half loaf)
  • 2 cloves garlic, halved
  • 36.40 gm extra virgin olive oil
Instructions:
  • - In a large saucepan, heat oil over medium heat. Cook onions for 5 minutes until soft. - Add potatoes and stock to the pan. Cover and bring to a boil, then reduce heat slightly. Cook with lid slightly ajar for 15 minutes until potatoes are tender.
  • While you wait, shred the chicken meat finely. Stir in the zucchini and cook in the soup for 5 minutes until tender. Lastly, add peas and the shredded chicken, and cook for an additional 5 minutes to warm through.
  • Toast ciabatta slices until golden brown. Rub the cut side of each slice with fresh garlic cloves. Drizzle with premium extra virgin olive oil. Serve the garlic toasts alongside the soup garnished with a few parsley leaves.

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