Recipes

Ingredients

1. 200 g Cauliflower (chopped)
2. 30 g Cheese (Parmesan)
3. 400 ml Coconut Milk
4. 0.50 tsp Cumin (ground)
5. 1 tsp Curry Powder
6. 1 pod Green Chilli (de-seeded, finely chopped)
7. 160 g Leek (chopped)
8. 1.50 tbsp Olive Oil
9. 2 g Salt and Pepper (to season)
10. 120 g Spinach
11. 0.50 tsp Turmeric (ground)
12. 1 whole Ultra Lite Chicken Sachet
13. 250 ml Water
14. 120 g Zucchini (chopped)

Instructions

1. Soup Directions:
2. Heat oil in a large pot, add curry powder, cumin and turmeric spices, and stir to combine for a minute.
3. Add chopped leek, cauliflower, zucchini and chilli, stir to coat in the spices. Season with salt and pepper, cover the pot and sweat the vegetables over low heat for 5 minutes.
4. Add the hot water, chicken sachet and coconut milk and cook for another 10 minutes or until vegetable are tender.
5. Add spinach and stir, cook another 2-3 minutes.
6. Blend the soup until smooth.
7. Parmesan Chips:
8. Preheat oven to 180ºC (355ºF). Bake for 5-10 minutes or until golden brown.
9. Serve soup topped with parmesan chips.