Chicken Soup

Ingredients (10 portions)

Amount	Measure	Name
1.7	l	KNORR Chicken Soup 25ptn
300	g	Pumpkin / Squash , diced and roasted.
500	g	Peas , chopped.

Preparation

Advance Preparation
Warm the serving bowls.

Method

1. Wash and prepare the vegetables. Cover and refrigerate until required for use.

2. Make up the soup as per manufacturers instructions, using 127g mix for 1.7L soup. Bring to the boil and keep hot.

3. Add the butternut squash, bring back to the boil. Simmer for 5 minutes.

4. Add the sugar snap peas, and then simmer for 1 minute.

5. Serve ladled into warmed bowls.

Handy Hints:
Garnish each serving with 1g KNORR Tarragon herb paste mixed with a teaspoon of HELLMANN’S Natural Sandwich delight.
If you decide to roast the butternut squash, toss in 20ml sunflower oil and roast in a pre-heated oven at 180ºC (365ºF) Gas 4, for 30 minutes. Remove, cover and refrigerate until required for use.

Typical Nutrient Values Per Serving :-
97 calories, 3.9g Sugar, 4.2g Fat, 1.1g Saturated Fat, 1.16g Salt.