[Recipe] Leek and potato soup served with chicken balls

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

• Recommended for: Lunch or supper
• Serves: 1 woman or double the ingredients for a male portion (see full portion control guide here).

INGREDIENTS

• Quality Protein
  • 1 skinned and deboned chicken breasts
  • 1/4 a tub of low-fat smooth cottage cheese

• Vegetables/Fruit
  • 1/4 large onion
  • 1 big leeks
  • A handful of coriander or parsley (whichever you prefer)
  • 1/4 fresh chilli, deseeded

• Smart Carb***
  • 1 medium size potatoes

• Healthy Fat
  • 1/4 Tblsp peanut butter (sugar and salt-free)
  • 1/4 Tblsp olive oil

• Herbs, Spices, Extra
  • Salt
  • Ground black pepper
  • Tblsp fresh, chopped chives for garnish
  • Lemongrass for ‘cocktail sticks’

UTENSILS

• Pot
• Cutting board
• Knife
• Blender
• Tablespoons

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INSTRUCTIONS:

• Put a pot on the stove with 4 cups of water and a some salt, bring to the boil.
• Add the chicken breasts and simmer for 10 minutes.
• Remove the breasts from the water and set aside to cool.
• Keep the pot of water that the chicken cooked in on the stove (stock)
• In a frying pan add the olive oil and the sliced leeks and onions and fry on medium heat until they are softened.
• Add the softened leeks and onions to the pot of chicken stock.
• Peel and dice the potatoes into blocks of  about 1 cm
• Add the cubed potatoes to the pot with the simmering leeks and onions.
• Add salt and cracked black pepper to taste.
• Simmer until the potatoes are very soft and the mixture has thickened.
• While the soup is simmering, shred your chicken breasts and place them in a bowl.
• Add your peanut butter, coriander, chilli and seasonings.
• Pop mixture into a blender and blend until smooth.
• Shape the mixture into little balls slightly smaller than ping pong balls.
• Pop the balls on a tray and into the fridge to set firm.
• Check the soup. If potatoes are soft, blend the soup until smooth with a stick blender.
• Put your cottage cheese in a little bowl and add some of the soup. Stir so that it warms and is smooth.
• Add the cottage cheese mixture back to the potato and leek soup, blend well.
• Set aside covered with a lid.
• Cut your lemongrass into ‘cocktail sticks’ and insert one into each chicken ball firmly (or just use little skewers)

TO SERVE:

• Potato and leek soup can be served chilled or hot depending on your mood.
• Serve the chicken balls alongside the soup for a good portion of protein (optional).

*** We love to work with partners who have the best fresh produce that is so vital to good health.

“The Best in Fresh” Food Lovers Market is currently running a nationwide special on their potatoes and chicken! Grab them and give this recipe a try.