Chicken, Cauli and Mushroom Broth

Serves: 1

½ cup leek, chopped
5 button mushroom, sliced
1 tablespoon olive oil
250ml chicken broth
Salt
1 courgette / zucchini
½ cup cauliflower, grated
½ cup cooked chicken, shredded
Fresh coriander
Toasted sesame seeds (optional)

1. Fry off the chopped leek and mushroom in a little olive oil for 5-8 minutes until they turn golden.
2. Add the chicken broth to the pan and bring it to a simmer. Season with salt to taste.
3. Coarsely grate the courgette and cauliflower, placing them into a serving bowl.
4. Add the shredded chicken to the serving bowl and pour over the chicken broth with the mushrooms and leeks.
5. Garnish with fresh coriander and sesame seeds to serve.
   Note: warming the raw cauliflower this way will still release the bioactives and allow for easier digestion.