In a bowl, add oil, paprika, chilli powder and a pinch of salt and mix in the sliced potatoes.
Bake the potato slices for 15 mins at 180ºC.
Pressure cook chopped broccoli and carrots in 500 ml of water.
Once done, add the remaining water followed by Knorr Classic Chicken Soup
Stir well and simmer for 5 minutes
Garnish with baked wedges and serve hot.
Relish the tasty starter with a crunchy twist!