Don’t be put off by the fact that it looks so vibrantly green. It tastes amazing!
All my ingredients for the Chicken & Broccoli Soup.
Ingredients
1 Teaspoon of vegetable stock powder. ( I used some stock cubes I already had in the cupboard)
300g of Broccoli chopped up
3 Shallots (18g) chopped
50g of Baby Spinach
225g of Grilled lean Chicken Breast – Shredded (I used BBQ Chicken without the skin. I cut it up so that it was like it was shredded)
1 Tablespoon of Basil Pesto (20g)
1 Wholemeal Pita Bread (40g)
My Chicken & Broccoli Soup. Mine had more water in it, so it was not as thick-looking as the recipe. Tastes amazing anyway!
Method
Pour 2 and a half cups or 625ml of water into a saucepan. Bring it to the boil. (I added too much water as I was wanting to feed more people. If I added less the soup would not have been as watery. It did not take away from the taste and I even ended up getting seconds as it was so yummy. )
Add stock powder and broccoli. Cover and return to the boil. Cook for about 3 minutes or until tender.
Add the shallots and spinach. Cook for another 2 minutes.
Remove from the heat and blitz with a handheld blender. Once all the ingredients are mixed in and all is smooth then return to the heat.
Add the chicken and pesto.
Season to serve. You could add ground black pepper, crunchy croutons, or as some other readers have done lemon juice was added, just a squeeze to enhance the flavour.
Suggestions
You could add some ravioli to the soup or maybe some noodles.
Maybe some crunchy bacon bits to the top of the soup to add with the texture and give you an added crunch with the soup.
Lillian tried out the Chicken & Broccoli Soup by Voome. She had a bit but not as much as I had hoped. I suppose it is good she gave it a go.The broccoli ready to go into the soup. Broccoli is good for you. It has Vitamin C, Vitamin E, Folate, Beta-Carotene that helps the body convert to Vitamin A, it also has Sulforaphane which has been said to help fight cancer.
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NOTE: Just so you know I realised after purchasing all the ingredients that the online recipe can be altered for the number of people who you would be cooking for. I only used 2 capsicums cut in half to not make too much for an individual meal. However I did end up with a lot left over and that went in the fridge for the next night’s dinner.
The following ingredients are for 4 people. If you need to change this. Click on the number and change it with the up or down arrow on the link above for the recipe.
Making the stuffing: Cooking the beans, rice, and with all the other ingredients.
Ingredients
1 1/3 cup cooked brown rice
1 1/2 small zucchini diced
3/4 small red onion diced
4 red capsicums
1 cup kidney beans drained & rinsed
3 1/2 tablespoons of heaped fresh coriander finely chopped
1 1/2 teaspoon lemon rind
3 1/2 tablespoons pine nuts
Salt & pepper
2 tablespoon olive oil + splash for cooking
I substituted the following: Instead of coriander I used parsley, due to hubby hating it. Instead of purchasing pine nuts I used almonds due to having them already. I added some parmesan cheese to the top of the capsicum so that it would add to the flavour and give a nice consistency.
I used almonds instead of pine nuts. I already had almonds at home and thought it would be cheaper to use what I already had.
Jackie from Body Beyond Birth told me that you need to pick food choices that work for you. If you don’t make things from scratch all the time it will be hard to keep up. Eat well and incorporate it into your every day life. Make it easy for you.
Instructions
I put my oven on to 180 degrees as my oven is gas is old and funny. The instructions on the recipe say 150 for an electric oven. Make sure to your line your baking tray.
I halved and cleaned out my capsicum pieces. I like to make sure that they are ready.
Cook brown rice, drain, pour back into pot & cover off heat for 10 minutes.
Cook zucchini & onion in a fry pan with a splash of olive oil on medium-high heat for a few minutes
Once softened & starting to brown, take off heat & set aside.
Combine all ingredients together except capsicums.
Spoon mixture into capsicums.
I added parmesan cheese and left off the olive oil drizzle in the recipe.
Bake for 30-40 minutes until soft & cooked through
Serve immediately
The capsicums ready to be stuffed.
I know I added some things to this dish and it was not exactly as listed. It tasted amazing and the addition of the lemon rind made it have an extra burst of flavour. Having the almonds made it have a nice texture and it was a great addition to a fabulous and easy dish.
Making it a main meal option
If you would like to make this as a main meal you can.
You can add mince or meat if you are not vegetarian. One good tip is to make sure that the capsicum pieces are a little bigger if it is a main meal, or have a few more if smaller.
You can play with what you add to the stuffing for the capsicums, and have different fillings for different menus. You could have a totally vegetarian dish and then switch it up by maybe adding some cheese in the stuffing mixture, or say shredded chicken and other root vegetables. The choices are endless and you can be as creative as you like.
Rice & Bean Stuffed Capsicums ready to eat. Yum. Just right for a side dish or for a main meal.
I hope this helps with some dinner ideas or maybe for lunch? You can have it for both. This is super easy dish and helps to make sure that you are getting more vetables in your diet. Well I suppose it depends on what you put in the stuffing.
