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