[Low Carb] Nan's Creamy Chicken & Corn Soup

While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a chopping board. Roughly chop the chicken. Season to taste.

While the chicken is cooking, finely slice the spring onion. Finely chop the garlic. Drain the sweetcorn.

If you got bacon, add it with the corn and spring onions and increase cook time to 4-5 minutes.

Add the crushed roast veggies, baby spinach leaves, grated Parmesan cheese and light cooking cream and cook, until wilted, 1 minute. Season to taste.