Chicken & Vegetable Curry Soup (LC)

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, peeled, grated
• 1 red pepper, chopped
• 1 large courgette, chopped
• 1 tbsp curry powder (or more to taste)
• 1 tsp ground ginger
• 1 tsp garlic powder
• 500ml chicken or vegetable broth
• 1 tin of chopped tomatoes tomato
• Salt and pepper for seasoning
• 300g cooked chicken, diced or shredded
• 3 tbsp full-fat Greek yoghurt (or creme fraiche)
• 1 tbsp fresh parsley, chopped (optional)

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Instructions

1. Heat the olive oil in a large saucepan over medium heat. Sauté the onion until soft and translucent.

2. Add the grated carrot and cook for 2 minutes.

3. Stir in the chopped red pepper and courgette, cooking for about 5 minutes. Sprinkle in the curry powder, ginger and garlic and mix well to coat the vegetables.

4. Pour in the broth, add the chopped tomatoes, and season with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.

5. Remove from the heat and add the soup to a heat-proof blender or food processor. Blend until smooth. You could also use a handheld stick blender.

6. Return the soup to the saucepan, stir in the chicken and heat through gently.

7. Taste and adjust the seasoning if needed.

8. Serve immediately with a dollop of Greek yoghurt (or creme fraiche) and parsley (optional).

Note - This recipe makes three portions. Store in the fridge for 2-3 days.

Lunch

Serves: 3