• 2 Chicken Breasts
  • ¼ tsp Cumin
  • ¼ tsp Paprika
  • 1 Red Onion
  • 1 Medium Carrots
  • 1inch Chorizo
  • 1 vegetable stock pot (or stock cube)
  • 200ml Boiling Water
  • 1tin Chopped Tomatoes (400g)
  • 1tin Butter Beans (235g)
  • 6 Leaves Savoy Cabbage
  • ½ Bunch Parsley
  • Parmesan to serve (Optional)
  • Rye Bread to serve (Optional)


  • Pre heat the oven to 180˚c.
  • Place the chicken breasts on a foil lined tray and rub in the cumin and paprika. Cook the chicken breasts in the oven for 15-20mins or until cooked through.
  • Heat a little rapeseed oil in a large saucepan on a medium heat.
  • Dice the onion and carrot and add them to the sauce pan. Sweat them down until soft, then dice the chorizo and also add to the pan.
  • Once the chorizo is crunchy add the stock pot/cube, boiling water and chopped tomatoes. Simmer until it reduces a bit.
  • Rinse and drain the butter beans and add to the sauce pan. Shred the cabbage and stir into the soup, cook until blanched.
  • Finely dice the parsley and stir into the soup.
  • Serve the soup into 3 bowls. Shred the cooked chicken using two forks and then scatter over the soup.
  • You can garnish with parmesan and more parsley, and serve with rye bread if you wish.

Protein: 30.5g

Carbs: 27.6g

Fat: 14g

Calories: 353

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