Lemon, Coriander & Chick Pea Soup

A fragrant and delicious soup.
Lemon, Coriander & Chick Pea Soup


1 tablespoon oil
½ cup frozen Birds Eye Chopped Onions
1 tablespoon finely grated fresh ginger
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon ground cumin
4 cups liquid chicken stock
400g can Edgell Chick Peasundrained
420g can Edgell Corn Kernelsundrained
2 teaspoons grated lemon rind
2 tablespoons chopped fresh coriander


step 1

Heat oil in a large pan, add frozen Birds Eye Chopped Onions, ginger, coriander, turmeric and cumin; cook stirring for about 3-4 minutes or until onion is tender.

step 2

Add stock, undrained Edgell Chick Peas, and Edgell Corn Kernels. Simmer covered for 5 minutes. [Optional: 2 cups cooked shredded chicken can be added here.]

step 3

Just before serving, stir in lemon rind and coriander.

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