Indian Chicken, Potato & Cauliflower Korma Soup

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• When the veggies have 10 minutes remaining, slice mini flour tortillas (see ingredients) into strips. • In a small bowl, combine half the garlic paste and a drizzle of olive oil. • Place tortilla strips on a second lined oven tray. Brush with garlic oil and season with salt. • Toss to coat and bake until golden and crispy, 6-8 minutes.

TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!

• Meanwhile, cut chicken tenderloin into 2cm chunks. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Add mild curry paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies.