Just a quick one to let you know you have been given a brilliant new recipe by award winning cookbook author Rebecca Wood.

Ingredients (serve 4)

1 tablespoon extra virgin olive oil plus extra for drizzling

1 large onion, chopped

1 stalk celery with leaves, chopped

1 jalapeño chile, seeded and chopped

2 cups cubed chicken breast

1 teaspoon ground cumin

2 ripe small to medium tomatoes, chopped, or 1 (15-ounce) can chopped tomatoes
2 cups chicken stock or water

½ cup sea spaghetti, cut with scissors into 1-inch pieces

1 ½ teaspoons unrefined salt, or to taste

2 cups baby spinach leaves

½ cup chopped fresh dill

Method

Warm a large saucepan; add the oil and over medium heat, sauté the onion, celery and jalapeno until the vegetables have softened, about 5 minutes. Add the chicken and cumin and sauté until the chicken is lightly browned, about 5 minutes. Add the tomatoes, stock, sea spaghetti and salt, cover the pot, and bring to a boil, then reduce the heat and simmer for 15 minutes. Stir the spinach into the soup and cook for 1 -2 minutes or until the spinach wilts. Taste and adjust the flavors.

Spoon into bowls and serve garnished with dill and a drizzle of olive oil.

You have to give this delectable dish a try. To find out more about Rebecca Wood visit her website www.rebeccawood.com/