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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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If you like like health and fancy, this chilli, pumpkin & coconut soup is for you. Refreshing, filling and tasty, everyone will want more.
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.
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.
Check out all our soup recipes here, or see below for pumpkin soups:
Red lentil pumpkin and tomato soup
Spiced pumpkin soup with sour cream and chives
Kumara pumpkin and chickpea soup
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 348 cal
Kilojoules 1460 kJ
Total fat 12 g
Saturated fat 7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
