Serves 4

Cal per serving: 190

Gluten free: Dairy Free

1 small red onion, diced

3 cloves garlic, finely chopped

3 tablespoons fresh ginger, grated

4 cups chicken/veggie broth

2 medium carrots, peeled and chopped

2 stalks celery, thinly sliced

2 cups cooked chicken/tofu, shredded

1⁄2 teaspoon Himalayan pink rock salt

4 spring onions, sliced

Bunch coriander  leaves, chopped

Fry onion in olive oil until softened. Add ginger and garlic. Add chicken stock, carrots, celery and salt and cook until vegetables are tender.

Add chicken and bring to boiling point.Top with spring onions, coriander and a little red chilli if you desire.

For a vegan version, just add tofu instead of chicken and veggie broth instead of chicken.