Spinach, broccoli & kale soup with chicken tikkaIngredients:
2 chicken breast fillets
125ml (½ cup) buttermilk or plain yoghurt
5ml (1 tsp) curry paste
Oil (optional)
1 sachet spinach, broccoli and kale soup
Method:
1) Slice the chicken breast fillets into slices lengthways - or use mini chicken breast fillet slices.
2) Mix the buttermilk or plain yoghurt with the curry paste. Add the chicken and leave to marinade for 15 minutes.
3) Grill the chicken under a preheated grill, or cook in some preheated oil in a griddle pan.
4) Heat a sachet of spinach, broccoli and kale soup and top with 3 to 4 pieces of grilled chicken for a wholesome, low-carb lunch or dinner.Biltong soup with grilled vegIngredients:
A mix of baby carrots, baby corn and baby asparagus, washed
 
30ml (2 tbsp) olive oil
5ml (1 tsp) dried chilli flakes
5ml (1 tsp) ground cumin
5ml (1 tsp) coriander
2.5ml (½ tsp) mustard seeds
2.5ml (½ tsp) fennel seeds
1 sachet biltong soup
Method:
1) Toss the baby vegetables in a bowl with the olive oil and spices. Allow to stand for 5 minutes.
2) Preheat a griddle pan and cook the vegetables, turning to cook on the other side.
3) Preheat a sachet of biltong soup and serve in a bowl with a little bundle of griddled vegetables to one side.Vegetable soup with dumplingsIngredients:
120g (1 cup) flour
5ml (1 tsp) baking powder
A handful of chopped parsley
45ml (3 tbsp) grated cheddar cheese
Salt and pepper, to taste
30g of cubed butter
30-45ml (2-3 tbsp) milk
1 sachet vegetable soup
Method:
1) To make the dumplings, combine the flour, baking powder, parsley, cheese and seasoning. Add the cubed butter and rub in. Add the milk and, using a round-bladed knife, bring the batter together.
2) Heat a sachet of vegetable soup in a medium pan till boiling then turn down the heat to a simmer and drop spoonfuls of batter around the edge of the soup.
3) Cover the pan with a lid and cook for 15 minutes without lifting the lid...