Serves 2
Ingredients:

• 100grams chicken breast fillets
• 1 cup Sweet Corn Kernels
• 2 tablespoons of finely chopped carrot
• 1/6 teaspoon of nutmeg powder
• 2 tablespoon of Cornflour(gluten free)
• 1 Egg white
• Salt to taste
• A dash of grated ginger and garlic
• 1 tablespoon of chopped spring onions
• Black Pepper, Soy sauce and Vinegar to serve 
• 600 ml water or chicken stock

Method:

• Cut chicken fillets in half lengthways and finely slice crossways.
• In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
• Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
• Add a dash of grated ginger and garlic and nutmeg powder, mix well.
• Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
• Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.

Ingredients:

• 1 cup Orange Sweet Potato(skin peeled) cubes
• 1/2 cup Carrot(skin peeled) cubes
• 1inch Cinnamon Stick
• 1 Garlic clove crushed
• 1 small onion, chopped
• 2 cups vegetable stock
• 1tbsp Olive oil
• A Pinch of Nutmeg
• A Pinch of Paprika
• Salt and Pepper to taste

Method:

• Heat oil in a saucepan over medium heat. Add cinnamon stick, garlic and onion. Cook, stirring, for 2 minutes or until onion has softened.
• Add sweet potato cubes, carrot cubes, nutmeg and paprika. Cook for 5minutes.
• Add vegetable stock, pepper, salt and bring to boil for 15 to 20 minutes or until potatoes and carrots are tender. Set aside for 5 minutes to cool slightly.
• Blend in batches(remove cinnamon stick), until smooth. Return to pan over low heat. Cook, stirring, for 2 minutes or until heated through. Serve.

Ingredients:

• 2tbsp of Vegetable Oil
• 1 Large Onion, Chopped finely
• 2 Clove Garlic, Crushed
• 2tbsp of Chopped Coriander/Cilantro Roots
• 1 Cup of finely mashed Tomatoes
• 1tsp dried Oregano
• 1 litre Vegetable Stock
• 100gms Small Pasta Shells
• Freshly ground black pepper
• 1tbsp finely chopped Coriander/Cilantro leaves
• Salt to taste
• A pinch of sugar

Method:

• Heat oil in a large saucepan and cook onion, garlic, cilantro roots, for 5 minutes or until vegetables are just tender.
• Stir in mashed tomatoes, oregano, cilantro leaves, a pinch of sugar, salt and vegetable stock. 
• Bring to the boil, reduce heat and simmer for 20minutes.
• Stir in pasta. Season to taste with pepper and simmer, uncovered for 30minutes,
• Serve hot.