CHICKEN CURRY... with a twist

This chicken curry soup was delicious. With some leftover chicken, I thought I would seek out a new SOUP recipe.
I suppose this is similar to a Mulligatawny soup.
We used leftover chicken, but you could always leave out the chicken and use e.g. butternut squash etc.
The soup scored ten out of ten in our kitchen - being one of the tastiest soups we have ever made.
If you are looking for a CURRY FIX but need something lighter - then you MUST try this.
It's packed with blended vegetables and very little fat, so you get all the curry flavour with around 250 calories.

CURRY SOUP WITH RICE

Ingredients - serves 4

oil for frying

2 large onions

1 clove garlic

3 medium carrots, chopped

1 turnip, chopped

1 eating apple (cored, peeled and chopped)

1 tbsp mild curry powder
1cm of grated ginger

fresh chilli if you like a bit more heat

1 ltr chicken stock/water
squeeze of lime or lemon juice
60g dried basmati or long grain rice 

leftover chicken (if using)

salt and pepper

garnish: sour cream or yoghurt and coriander if you have any

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Fry the onions until soft, then add the chopped garlic. Sprinkle the curry powder and fry for a couple of minutes before adding the grated ginger, carrots, turnip and eating apple. Give everything a good stir then add the stock/water. Season with a little salt and pepper.
If you like heat, add the chopped fresh chilli at this stage.
Simmer the soup until the ingredients are soft - around 30 minutes. Taste and stir in a squeeze of lime or lemon juice.
Cool.
Blend the soup to your preferred consistency and test for seasoning.
When ready to serve, reheat the soup with the leftover chicken (if using) until piping hot and add some cooked rice - the amount is up to you. I cooked 60g dried basmati which was more than enough to provide a generous helping for four portions of soup.
TIP: Need quick rice?
Place basmati rice in a microwave proof bowl. Add HOT water to a level approx 2cm above the rice level. Cook on high for 5 minutes, stir and check there is still water above the rice. Continue cooking for a further 2 to 3 minutes until soft. Run cold water over the rice then drain, season and cool until required.

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Serve garnished with yoghurt and coriander if you wish (we didn't have any this time - and it was delicious enough without it).

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As I made my own chicken stock I've had to estimate the calories in this dish. Being generous, I would say each portion of soup is around 200-250 calories depending on the amount of chicken (that includes the rice). Serve with a crusty roll and a dollop of sour cream - so you don't go hungry! Low calorie doesn't have to mean low in taste!

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EAT the food you love - like we do and forget dieting. You'll feel more satisfied and it may just stop you snacking or craving something you feel you deserve.

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