A fragrant and delicious soup.
ingredients
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 Peas, undrained 420g can Edgell Corn Kernels, undrained 2 teaspoons grated lemon rind 2 tablespoons chopped fresh coriander |
instructions
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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