Pumpkin and Green Curry Soup

Pumpkin and Green Curry Soup
Serves 8

2 large onions, diced
1-2 tablespoons Thai green curry paste
600g butternut pumpkin, peeled and diced
2 carrots, diced
2 cups water
3 chicken stock cubes
375ml can low-fat evaporated milk
coconut essence (to taste)
1 small bunch coriander leaves (to garnish)

In a large saucepan coated with cooking spray, sauté onions and curry paste. Add pumpkin, carrot, water and stock cubes and allow to simmer for 15 minutes or until pumpkin and carrot are tender. Remove from heat and blend soup until a thick texture appears. Stir through evaporated milk and coconut essence and put back on heat for a further 5-10 minutes or until hot. Garnish with coriander and serve.

fibre 1.6g
fat 2.5g
kilojoules 438kJ

Sweet Potato and Creamed Corn Soup

serves 8

1 teaspoon crushed garlic
1 cup diced onion
1 teaspoon dried cumin
4 teaspoons chicken stock powder
1kg sweet potato, peeled and diced
8 cups water
420g can creamed corn
1 teaspoon chopped chives

In a large saucepan coated with cooking spray, sauté garlic and onion for one minute. Add cumin, stock powder and sweet potato and stir together for one minute. Add water and creamed corn, bring to boil and simmer for 30 minutes. In a blender mix all ingredients until you get a smooth texture. Garnish with chopped chives.

fibre 4.1g
fat 0.8g
kilojoules 631kJ

Brought to you by Fernwood's published recipe book, Fabulous Food (RRP$14.95) visit the website at: www.fernwoodfitness.com.au

Pumpkin and Green Curry Soup
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