Healthy chicken noodle and vegetable soup

15m prep; 30m cook; 5 servings

By Chrissy Freer for Taste

Ingredients

1 tbsp extra virgin olive oil

2 large carrots, peeled, thinly sliced

2 large celery sticks, thinly sliced

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

500g chicken thigh fillets, trimmed, thinly sliced

750ml (3 cups) salt-reduced chicken stock

80g dried wholemeal spaghetti pasta, broken in half

150g broccoli, cut into small florets, large stem peeled, thinly sliced

145g (1 cup) frozen corn kernels

1 zucchini, halved lengthways, thinly sliced crossways

Chopped fresh continental parsley leaves to serve

Grated lemon rind to serve

Method

1 Heat oil in a large saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 6-7 minutes or until softened. Add garlic and ginger. Cook, stirring, for one minute or until aromatic. Add chicken. Cook, stirring, for 3-4 minutes or until browned.

2 Add the stock and 500ml (2 cups) water. Bring to the boil. Add the spaghetti and bring to a simmer. Partially cover. Cook for 10 minutes or until spaghetti is al dente. Add the broccoli, corn and zucchini. Cook for five minutes or until tender.

3 Divide soup among serving bowls. Top with parsley and lemon rind. Season with pepper.

Healthier almond and date bliss balls

10m prep; makes 18

By Michelle Southan for Taste

Ingredients

210g fresh medjool dates, pitted

160g (1 cup) natural almonds

2 tbsp coconut oil, melted

2 tbsp raw cacao powder

1 tbsp maple syrup

1 tbsp chia seeds

1/2 tsp ground cinnamon

30g (1/4 cup) almond meal

Method

1 Place the dates, almonds, oil, cacao, maple syrup, chia seeds and cinnamon in a food processor and process until the mixture is well combined and sticks together.

2 Place the almond meal on a plate. Line a shallow airtight container with baking paper. Roll tablespoonfuls of the date mixture into balls then roll in the almond meal to lightly coat. Transfer to prepared container. Place in the fridge for one hour to chill then serve.