About this recipe:This Indian inspired soup is mildly curried. Chicken and rice is heated in a pureed vegetable soup base. It's the perfect soup that will keep you warm throughout the winter. Serve with naan bread, if desired.
30g sliced onion
30g sliced carrots
30g chopped celery
35g chopped green pepper
1 apple, peeled, cored and sliced
225g chicken breast meat, chopped
4 tablespoons plain flour
1 teaspoon curry powder
1/4 teaspoon ground mace
4 whole cloves
1 tablespoon chopped fresh parsley
250g tinned whole plum peeled tomatoes
salt and pepper to taste
160g cooked white rice
1.2 litres beef stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:1hr45min › Extra time:2hr10min › Ready in:4hr20min
Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple and chicken. Cook until browned.
Stir in flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer 1 1/2 hours.
Take chicken out, set aside and strain vegetables from stock. Return chicken to pot.
Using a liquidiser, puree vegetables. Return to soup. Season to taste with salt and pepper.