Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Serves: 4-6

Prep time: 15 mins

Cooking time: 30-40 mins

Ingredients

  • 2 tbsp olive oil
  • 3 tsp crushed garlic
  • 1 onion, thinly sliced
  • 3 stalks celery, thinly sliced
  • 3 large carrots, sliced
  • 2 large zucchini, sliced 1cm
  • 500mls vegetable stock
  • 1 chicken stock cube
  • 1 can (400g) coconut milk
  • 1 tsp dried thyme
  • 1 tsp pink rock salt
  • 1/4 tsp black pepper
  • 1/2 cooked chicken meat, shredded

Method

  • Heat the oil in a large saucepan to medium high.
  • Add garlic, stir for 2 minutes, then saute the onion for 3-5 minutes.
  • Add the celery, carrots and zucchini and cook 3-5 minutes stirring.
  • Add vegetable stock, stock cube, coconut milk, thyme, salt and pepper.
  • Bring to the boil, and simmer for 20-30 minutes, until carrots are cooked.
  • Roughly blend the vegetables, I like some chunky in there, and add chicken.
  • Simmer for another 5 minutes, and serve hot for a cosy meal.

Notes


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