Ingredients

1 level teaspoon each  of cumin, turmeric, garam masala, curry powder and herbs de Provence

Olive oil or butter

2 small sweet potatoes

2 stalks of celery

1 medium onion

2 medium carrots

2 cloves of garlic

2 litres of water

4 pieces of chicken breast

In a large pan pour 2 tbspoons of olive oil or 1 tbspoon of butter and add the spices and garlic.

Add the onion and celery and gently fry for a couple of minutes.
Add the potato, carrots and the chicken and stir thoroughly to get the spices and oil over the chicken.
Pour in the water and any previous chicken stock you may have to make it up to 2 litres.

Bring to the boil and turn down to simmer for 30 minutes.

Remove from heat and scoop out the chicken pieces and remove the flesh from thd bones.

Whizz up the rest of the soup and then put the chicken back into the pan. It’s now ready to serve.

The chicken pieces help to satiate with out needing to reach for bread.