Cook’s tips: Freeze the three elements of the meal separately and combine just before serving. If you prefer, a generous dash of chili sauce can be added to the soup instead of the chili flakes.
Variation: For a vegetarian version, replace the chicken stock with vegetable stock and use toasted pumpkin seeds to sprinkle over the soup in place of the pepperoni. You’ll also need 1 tablespoon olive oil to fry the onion.
Each serving: 11 g protein, 9 g fat of which 3 g saturates, 22 g carbohydrate, 4 g fibre, 219 Calories