CHICKEN CURRY SOUP - 250 calories

CHICKEN CURRY SOUP - for when you fancy something light and spicy.
We ate this gorgeous soup again yesterday and it was a tasty as ever.
I've included the original recipe below (for those who haven't seen it before).
I had to make a few minor changes, based on what I had in the cupboard e.g. substitute the turnip with a parsnip. And today I topped it with toasted cumin seeds for a bit of crunch.
This is a different and very simple way to use up leftover chicken - while achieving your curry fix at the same time. You can make it with or without chicken - perhaps add butternut squash, or whatever you have to hand.
It's packed with blended vegetables and contains very little fat, so you get all the curry flavour for under 250 calories - depending on the amount of rice used. We found 15-20g of dried rice was plenty per portion.
There's a big debate at the moment over the best way to lose weight: FAT versus SUGAR. Well all I can say is we have successfully lost lots of weight eating a varied diet. Take a look at what we have eaten - it's all here on our blog. Why not see what we did with our CALORIES - to achieve such a fantastic weight loss result.
Here's our curry soup recipe - you can make double the quantity and freeze if you like.

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-80g dried basmati or long grain rice 

leftover chicken (if using)

salt and pepper

garnish: sour cream or yoghurt and coriander if you have any
or toast cumin seeds (dry fry) then sprinkle on top for added crunch and fragrance

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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)

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EAT the food and drink you enjoy most - 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.

TIP:  - Do you know how many calories you are allowed each day?

Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

You'll find our WEIGHT LOSS PLAN here. 

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