Chille Chicken & Oat Soup – with Jewelled Vegies
By Ray Capaldi
1 punnet blueberries
100ml apple cider vinegar
600g diced chicken breast
600 ml goats yoghurt
250 ml Oatmilk
1 pinch Sumac
1 pinch cayenne pepper
100g green peas (frozen are fine)
120g celery, finely diced
120g green capsicum, finely diced
120g red capsicum, finely diced
1 large carrot, finely diced
4 baby Lebanese cucumbers, finely diced
50ml olive oil
2 tsp toasted buckwheat
500ml chicken stock
- Bring vinegar and sugar to boil, then pour over blueberries and soak for 24 hours in the fridge.
- Bring 500ml chicken stock to the boil. Add diced chicken breast and blanch for 3 minutes. Remove chicken and set aside.
- Take goats yoghurt, oatmilk, cayenne pepper, and sumac, whisk together and heat over low heat for 5 minutes until just about to boil.
- Add chicken, and cook for further 3 minutes. Once hot (do not boil), spoon chicken out of the mix and into serving bowls. Top with all diced vegetables, green peas, and pickled blueberries. Pour goats yoghurt and oat soup mix over the top of each bowl, add a drizzle of olive oil and sprinkle with toasted buckwheat for crunch.
The protein and probiotics in this meal make it a great post work out meal, and excellent for gut health and muscle recovery.
You can serve this dish hot, as Goats yoghurt and oatmilk won’t split, so can handle higher heat that other milks.