Sweet Butternut Squash Soup!
Here is a delicious soup with protein flatbread, it has a sweet hearty flavour and a smooth texture. With the chard crunchy griddled flat bread plus the health benefits from using fresh chicken, it’s a sure winner!
Time to make – Under 30 Minutes
You will need:-
1 ltr of fresh chicken stock or Reduced Salt Chicken stock, 2 cubes Made into 1ltr
1 Large White Onion
1 Butternut Squash
2 Sweet potatoes
1 Garlic Clove
Firstly start by cutting the vegetables in similar size pieces,
add the carrots first to the stock, bring to the boil after 3 mins add the rest of the vegetables.
Cook on a medium heat until all vegetable is slightly soft (Not mushy) and blend. Add salt and pepper to taste
This can be stored in the fridge for up to 3 days and frozen for up to six months.
Marcos per serving based on 10 meals using stock cubes –
Calories – 97 Carbs – 19 Fat – 0 Protein – 2 Sugar – 3
To Make the Flatbreads:-
Myprotein flatbread mix – Take 3 scoops of the powder and adds 1tbs of smoked paprika and 1tbs of parsley. You could also add a scoop of strong wheat flour to this mix to give it a lighter consistency however it is not essential.
Add 150ml of warm water but you might not need this much so add a little at a time until the mix has made soft dough, split the mix into 4 pieces and roll out and add to a griddle pan spray with 1 cal spray oil.
Cook quickly on both side and then sprinkle with smoked paprika on both sides.
To up the protein content a sachet of Myprotein chicken soup mix could be added to this recipe also for a treat a drop of single cream.