CHICKEN NOODLE SOUP

Ingredients:

6 cups chicken stock

1 desert spoon olive oil

2 chicken breast fillets, chopped

150g instant noodles

Salt and pepper

Chopped parsley

Squeeze lemon juice

What to do:

Instructions :

1. Place the chicken stock in a saucepan over high heat, add oil and wait for it to boil.

2. Add the chicken and stir so that the pieces don’t stick together. Let the chicken cook in the stock for 4 minutes.

3.Add the noodles to the saucepan with a little salt and pepper and cook for 3 minutes, or until the noodles are soft. Ladle into bowls and sprinkle with parsley. Add a squeeze of lemon juice. Serve with bread rolls. Serves 4.

Increase the food quantities to serve more people.

PUMPKIN SOUP

Ingredients:

2 tablespoons olive oil

1 onion, chopped

1 garlic clove, optional

2 teaspoons red curry paste

1.5 kg pumpkin, seeded, peeled, chopped (or combination of sweet potato or carrot with pumpkin)

1 litre of vegetable stock

2 cups water

What to do:

Instructions:

1.Heat oil in the pot on medium. Sauté onion, garlic and curry paste 3 -4 minutes, until onion is tender and mixture is aromatic.

2. Add pumpkin (vegetables), stock and water. Season to taste.

3. Cook 20-25 minutes, until very tender.

4.Using a hand blender or food processor, process mixture until pureed. Reheat gently and season to taste. Serve topped with coriander leaves.

Serves 6 – 8

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