Erla Steinunn's recipe collection

2-3 chicken breasts, cooked with salt and pepper

180 g Philadelphia light cream cheese (small tub)

250 ml passata

1 tsp sriracha hot sauce

1 tsp oil

1-2 leeks, finely sliced

1-2 red peppers

1 small head of cauliflower

1 small bunch of broccoli

1 vegetable stock cube

1 liter water

2 carrots

1 tbsp curry powder

1 tsp Mexican chili powder

A pinch of cayenne pepper

Cut the vegetables into small pieces.

Soften the leeks in oil, then add water, passata, cream cheese, vegetable stock cube, cooked chicken, vegetables, and spices.

Simmer on low heat for 20 minutes or until the vegetables are tender.