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Leek is a great source of iron, and the vegetables and chicken in this soup make for a comforting and nutritious meal. Enjoy it as it is, or bulk it up with rice cereal, pearl barley or chick peas.

Leek, Vegetable and Chicken Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Servings 22 75ml pods

Ingredients
  

  • 1 tbs oil (coconut or canola oil is great)
  • 1/2 leek, sliced thinly
  • 3-4 cloves garlic
  • 500 g chicken in small pieces (I use breast if I'm going to puree it straight away, but anything with bones makes more flavoursome so you only need to add water instead of stock)
  • 4 potatoes, diced
  • 1/2 butternut pumpkin, diced
  • 1 head of broccoli, cut
  • 1 litre water or salt-free chicken stock

Instructions
 

  • Heat oil in a large pot, on medium heat
  • Sauté the leeks until translucent (2-3 minutes)
  • Add garlic and diced chicken - cook until chicken is brown
  • Stir in potatoes and pumpkin
  • Add water/chicken stock and bring to boil
  • Simmer for 15-20 minutes
  • Stir in broccoli and cover for another 5 minutes
  • Allow to cool, then mash/puree until desired consistency is reached and freeze in 75-150ml portions (I find my 8 month old will easily eat 2 x 75ml pods)
  • Add rice cereal, barley or other pureed veggies to bulk up the soup