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Warm up this winter this fantastic soup recipe, made with garlic and silverbeet.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in tomato paste.
Add stock and pumpkin. Cover and bring to the boil. Reduce heat to low and simmer for 12–15 minutes or until the pumpkin is just tender.
Add chicken and cook for 5 minutes or until chicken is cooked through. Add beans and silverbeet and cook for 1 minute or until silverbeet is wilted. Ladle into bowls to serve
SERVE WITH: Pesto toast. Grill or toast a 40g slice of sourdough bread until lightly browned. Spread with 1 teaspoon of basil pesto. Add 3 ProPoints values per serve per slice
TIP: This soup is suitable to freeze. Ladle cooled soup into individual portion-sized airtight containers, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the microwave or a saucepan
Weight Watchers - 6 ProPoint value
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