Chicken & Kasundi Soup

500g chicken breast sliced into bite size pieces

6 cups chopped (1 cm squares) winter vegetables (celery, carrots, parsnip, turnip, swede, kumara, pumpkin, spinach, beans or leeks – any or all of these)

200g Franklin Road Brinjal Kasundi (hot medium or mild to taste)

2 cups chicken stock water

Place all ingredients into saucepan, almost cover with water bring to the boil then simmer on stove top for 30 minutes. Garnish with fresh parsley serve with fresh crusty bread.