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Big Red Soup


750g chicken or Sunfed chicken

6 tomatoes

2 red peppers

8 cloves garlic

1 white onion

1 litre stock

1 can coconut milk

1 diced carrot

2 cups diced pumpkin

1 green pepper


Salt and pepper

2 tablespoon paprika

1 teaspoon chilli flakes


Cut the red peppers and white onions into quarters

Pop the red peppers, onions and garlic gloves into the oven and roast for 30-40 minutes at 180C

Bring the stock and the coconut milk to boil

Remove peppers, onion and garlic from oven, let them cool down then blend everything with some water to make a puree

Add puree to the pot of stock and coconut milk

If using chicken, add the chicken to the pot to poach for 12 minutes then shred once cooked

At the same time add in your green pepper, silverbeet, carrot, pumpkin, paprika, chilli flakes and salt and pepper

Simmer on low for a further 15 minutes or so

If using Sunfed chicken, fry this separately then add at the very end when serving


Total serves: 6

Per serve (with chicken):

Calories 332

Protein 46g

Carbohydrate 9.9g

Fat 12.4g


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