recipes
Lemon, Coriander & Chick Pea Soup
A fragrant and delicious soup.
serves 4
5 min prep
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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 |
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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.
step 3
Just before serving, stir in lemon rind and coriander.
recipe tip
2 cups cooked shredded chicken can be added in step 2.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 929kJ (222Cal) | 233kJ (56Cal) |
| Protein | 10.4g | 2.6g |
| Fat- Total | 6.5g | 1.6g |
| - Saturated | 1.0g | 0.3g |
| Carbohydrate | 27.1g | 6.8g |
| - Sugars | 5.2g | 1.3g |
| Dietary Fibre | 6.5g | 1.6g |
| Sodium | 1610mg | 403mg |
| Potassium | 109mg | 27mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Lemon, Coriander & Chick Pea Soup
Lemon, Coriander & Chick Pea Soup
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.
step 3
Just before serving, stir in lemon rind and coriander.
serves 4 5 min prep recipe tip
2 cups cooked shredded chicken can be added in step 2.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au