1 med butternut,
Boil until well cooked and liquidise.
Seperately cook, 4 pieces chicken fillet with salt,
pepper, ginger garlic, green chillies, little black
pepper and dried parsley. Wen done add chicken to
soup, then add: ½ - 1 tin sweetcorn, 2 teaspoon
Aromat (a South African Spice), ½ teaspoon paprika, ½ teaspoon garlic flakes, ¼
teaspoon lemon pepper, 1 cup fresh cream. Mix packet
soup, minestrone or twhite onion, with cold water.
Add to soup.
Taste for salt and pepper. Wen serving, sprinkle
feta cheese and spring onions to garnish
INFO / TIPS / CREDITS
By Amina Wackie Shaikh