Rich peanut butter and fibre-loaded kidney beans make for a creamy and oh-so-filling soup. The golden sesame seed flatbreads are perfect for dipping. You'll want to make this one when you feel like loading up on veggies.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Kidney Beans
1 unit(s)
Green Bell Pepper
2 unit(s)
Sweet Potato
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Yellow Onion
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
7 g
Cilantro
9 g
Sesame Seeds
(Contains Sesame)
310 g
Chicken Breast Tenders
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**
Thinly slice chicken. Top soup with chicken.