Chilli pumpkin and coconut soup with bread crisps
- 4 mountainbread wraps, cut into wedges
- 2 x 500g cans or pouches store-bought pumpkin soup (we used Pitango Organic Pumpkin & Ginger Soup)
- 400ml can light coconut milk
- 1½ cups shredded cooked chicken breast
- 1 cup broccoli florets
- 2 cups thinly sliced green beans
- 1 long red chilli, thinly sliced
- 1 cup bean sprouts
- fresh coriandercilantroX sprigs, to garnish
1 Preheat oven to 200°C. Line a large baking tray with baking paper. On tray, place bread wedges and spray with olive oil. Bake for 6 minutes, turning halfway through cooking, or until golden brown. Remove from oven. Cool on tray (the bread will crisp).
2 Meanwhile, in a large saucepan, combine soup and coconut milk and stir over medium heat for 5 minutes, or until the mixture boils. Add the chicken, broccoli and green beans and cook for 3 minutes, or until broccoli is tender. Remove soup from the heat. Stir in sliced chilli.
3 Top soup with bean sprouts and coriander sprigs. Serve with bread crisps.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 7g
Dietary fibre 6g
Make it low FODMAP: Swap garlic for garlic-infused oil, cauliflower for broccoli, and red onion for 1 cup green leek.
Make it gluten free: Use gluten-free wraps and check soup is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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