This one-pot curry chicken and vegetable soup is like a warm hug in a bowl! Loaded with veggies and high in protein from lean chicken, chickpeas and quinoa, this soup is healthy, nourishing and so easy to make.

• 400g chicken breast 
• 1 onion 
• 250g mixed vegetables (fresh or frozen) 
• A handful of baby spinach
• ½ cup quinoa
• 400g canned chickpeas, drained
• 1L reduced-sodium chicken stock
• 135ml coconut milk
• 1 tbsp curry powder
• Cooking spray
• Salt + pepper

1. Dice onion and chicken. 
2. Heat up a large pot over medium heat and lightly spray with cooking spray. Add onion and stir-fry until translucent, about 2 minutes. 
3. Add mixed vegetables, quinoa, chicken stock, chickpeas and curry powder. Cover and let simmer for 10 minutes. 
4. Add diced chicken. Cover and let simmer for 10 more minutes. 
5. Stir in coconut milk, and season to taste with black pepper and salt if necessary.