Ingredients

• 200 g Cauliflower (chopped)
• 30 g Cheese (Parmesan)
• 400 ml Coconut Milk
• 0.50 tsp Cumin (ground)
• 1 tsp Curry Powder
• 1 pod Green Chilli (de-seeded, finely chopped)
• 160 g Leek (chopped)
• 1.50 tbsp Olive Oil
• 2 g Salt and Pepper (to season)
• 120 g Spinach
• 0.50 tsp Turmeric (ground)
• 1 whole Ultra Lite Chicken Sachet
• 250 ml Water
• 120 g Zucchini (chopped)

Instructions

• 1. Soup Directions:
• 2. Heat oil in a large pot, add curry powder, cumin and turmeric spices, and stir to combine for a minute.
• 3. Add chopped leek, cauliflower, zucchini and chilli, stir to coat in the spices. Season with salt and pepper, cover the pot and sweat the vegetables over low heat for 5 minutes.
• 4. Add the hot water, chicken sachet and coconut milk and cook for another 10 minutes or until vegetable are tender.
• 5. Add spinach and stir, cook another 2-3 minutes.
• 6. Blend the soup until smooth.
• 7. Parmesan Chips:
• 8. Preheat oven to 180ºC (355ºF). Bake for 5-10 minutes or until golden brown.
• 9. Serve soup topped with parmesan chips.