Soup recipe collection

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Green asparagus broth

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Caprese tomato water

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Spring green gazpacho

15 minutes

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Black bean and coriander soup with zesty guacamole

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Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

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Cauliflower recipes

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Chicken breast

Herby lemon-and-barley chicken soup

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Asian recipes

Versatile veggie stock

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Beans recipes

Butter-bean broth

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Asian poached-chicken broth

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 L vegetable stock
1⁄4 cup soya sauce
1 x 5 cm fresh ginger, sliced lengthways
1 star anise
2 Woolworths free-range chicken breasts
100 g asparagus spears, roughly chopped
150 g Woolworths exotic mushrooms
50 g Woolworths baby pak choi
2 sheets Woolworths Asian sushi nori, cut into strips

Method

Heat the stock in a saucepan over a medium heat until simmering. Add the soya sauce, ginger, star anise, chicken breasts, asparagus, mushrooms and pak choi and cook until the chicken is cooked through. Remove the chicken from the broth using a slotted spoon.
Divide the broth and vegetables between serving bowls. Slice the poached chicken into strips and divide between the bowls. Top with the nori.

Cook's note: Woolies’ skinless chicken is trimmed of excess fat – part of its goal to offer more foods with less saturated fat.

Discover more Asian-inspired recipes here.

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Easy lamb shank pie

Green asparagus broth

Caprese tomato water

Spring green gazpacho

Black bean and coriander soup with zesty guacamole

Tomato broth with baby spinach, cannellini beans and olives

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Roast cauliflower, garlic and white bean soup

Herby lemon-and-barley chicken soup

Versatile veggie stock

Butter-bean broth

Cold cucumber soup with prawns and rice vermicelli

Asian poached-chicken broth

Asian poached-chicken broth

Ingredients

Method