Australian Healthy Food Guide – June 2019

plus

+wholegraintortillas

+chickenstock&coriander

+greenbeans&chilli

you’llneed...

FRIDAY

Chillipumpkin&

coconutsoupwith

tortillacrisps

Serves 4 Costperserve$4.80

2 largewholegrain

tortillas,cutintowedges

2 x500gcansorpouches

store-boughtpumpkinsoup

1½cups(375ml)light

coconutmilk

¾cupreduced-salt

chickenstock

2 cupsshreddedcooked

BBQchickenbreast

100gbroccoli,cut

intosmallflorets

100ggreenbeans,

finelysliced

1 freshlongredchilli,

finelysliced

1 cupbeansprouts

Coriandersprigs,togarnish

1 Preheatovento200°C.Line

alargebakingtraywithbaking

paper.Placetortillawedgeson

trayandspraywitholiveoil.Bake

for 8 minutes,turninghalfway

throughcooking,oruntilgolden

brown.Removefromoven.Cool

ontray(thetortillaswillcrisp).

2 Meanwhile,combinethesoup,

coconutmilkandstockinalarge

saucepan.Stirovermediumheat

for 5 minutes,oruntilthemixture

boils.Addthechicken,broccoli

andgreenbeansandcookfor

3 minutes,oruntilbroccoliis

tender.Removesoupfrom

theheat.Stirinslicedchilli.

3 Topsoupwithbeansprouts

andcoriandersprigs.Serve

withtortillacrisps.

1677kJ/401cal

Protein29.6g

TotalFat15.2g

SatFat6.6g

Carbs31.1g

Sugars12.7g

Fibre7.8g

Sodium982mg

Calcium102mg

Iron2.2mg

PERSERVE

pumpkinsoup

chickenbreast

broccoli

beansprouts

lightcoconutmilk

PROTEINHIGH

TURN STORE-BOUGHT SOUP

INTO A FLAVOUR-PACKED,

LOW-KJ WEEKNIGHT MEAL!

50 healthyfoodguide.com.au

hfg RECIPES