Try Luke Mangan’s creative spin on classic chicken soup. Paired with zucchini and coconut fritters, it’s filling and wholesome.
Serves22
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1 large zucchini, coarsely grated
1/4 cup (60ml) olive oil
2 tbs chopped coriander
2 eggs
2 tbs coconut flour
2 x 300g tubs Coles Kitchen Chicken & Corn Soup
Coriander leaves, to serve
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the zucchini and 1 tbs oil in a bowl. Season. Add the chopped coriander and eggs and stir to combine. Add the flour and fold to combine.
Step 2
Heat the remaining oil in a medium frying pan over medium heat. Add tablespoonfuls of the batter to the pan, flattening gently with a spatula. Cook for 2 mins or until golden brown underneath. Turn and cook for 2-3 mins or until cooked through. Transfer to a plate.
Step 3
Pour the soup into a small heavy-based saucepan. Place over medium heat. Cook for 5 mins or until heated through.
Step 4
Divide the soup among serving bowls. Top with fritters. Sprinkle with coriander leaves and serve with lime wedges.
