Fry chopped celery stalks; shallots, cut into petals; sliced baby leeks; 2 cloves crushed garlic and bay leaves in butter and 2 t olive oil for 10 minutes over a very low heat until fragrant and softened.

Pour in chicken stock. Simmer slowly for 15 to 20 minutes, adding more stock if necessary.

Sear ree-range chicken breasts in olive oil in a hot pan.

Reduce the heat and cook for a further 10 to 15 minutes, turning occasionally.

Slice thinly, then toss with red pepper pesto.

Serve in shallow bowls of the vegetable broth. What makes this meak healthy.
 

TASTE’s take:

This flavourful and nutrient-packed broth is perfect for staving off winter colds.