Chicken mulligatawny soup
Submitted by Annette on Sun, 09/10/2011 - 8:27am
Serves:
6
Ingredients:
-
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 carrots, diced
- 2 parsnips, diced
- 2 garlic cloves, sliced
- 3 tbsp curry paste
- 2 baking potatoes, diced
- 50g/2oz basmati rice
- 2.5 litres chicken stock
- salt and freshly ground black pepper
- 2 chicken breasts, sliced
- 50g frozen peas
- 1 tbsp chopped fresh coriander
Method:
- Heat the vegetable oil in a saucepan and gently fry the onion, carrot and parsnip on a low heat for five minutes, or until softened.
- Add the garlic and curry paste and cook for a further 3-4 minutes.
- Add the potato, rice and stock. Season with salt and freshly ground black pepper.
- Bring to the boil, then reduce the heat and simmer for 25 minutes. Add the chicken and peas and cook for a further five minutes.
- Remove about a third of the soup from the pan, allow to cool slightly and blend in a food processor until smooth.
- Add the blended soup back into the pan. Stir until well combined and heated through.
- Ladle the soup into bowls and sprinkle the coriander on top and serve
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