HEALTHY LUNCH: SOUPS

Use a bone broth such as chicken stock as your base (recipe example: https://www.jamieoliver.com/recipes/chicken-recipes/easy-chicken-stock/). You can make a batch of this and keep portions in the freezer, leftover bones from roast chicken are perfect!

• Add a range of chopped veg such as carrots, squash, peas, courgettes, green beans, broccoli florets etc and cook until the vegetables have softened, season to taste.

• Herbs such as parsley, thyme, oregano will add flavour and phytonutrients

• Add some protein, e.g. cooked chicken pieces or prawns or a can of chickpeas, beans or lentils.

TOP TIP: Make a batch of this and keep in the fridge to have for lunch throughout the week. A sprinkling of grated parmesan or crumbled feta adds extra flavour.