The Veggie Boost Soup

• 1 red onion, sliced into thin wedges
• Chilli, Chickpea & Butternut Soup mix
• 50 g Indian Korma Curry Paste
• 3 cups hot water
• 400 g Reduced Fat Coconut Milk
• ¼ cup flaked almonds, toasted
• ½ cup fresh coriander leaves
• Crushed wheat sourdough bread, to serve

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1. Preheat the oven to 240 °C.
2. Place the onion, soup mix and curry paste in a Dutch oven and toss to coat.
3. Pour in the water, cover with the lid and cook for 20 to 30 minutes until the vegetables have softened.
4. Add the coconut milk, gently mix and cook open for a further 10 minutes.
5. Blitz until smooth, if preferred.
6. Serve topped with toasted almonds, fresh coriander and crushed wheat sourdough bread for dunking.

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