Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.
In saucepan, cook apple, coconut and onion with curry in butter until tender.
Add soup; pour into blender and blend until smooth. Return mixture to saucepan; gradually stir in milk and yogurt. Heat and stir occasionally.
Garnish with sliced apple.
Makes about 3 cups or 4 servings.
day.).
2. FINISH SOUP Remove bones from slow cooker
oated. Add chicken broth. Bring soup to boil; reduce heat to
In a soup pot, saute the onions in the ghee for 5 minutes.
Add chili, turmeric and coriander.
Saute for 2 to 3 minutes, stirring.
Add the stock and the vegetables.
Simmer for 10 to 15 minutes, until veggies are tender.
Add the coconut, coconut milk and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes.
Add lemon juice and cilantro.
The longer this soup sits, the better its flavor.
Re-heat gently before serving.
(You will be pureeing the soup right in the blender with
In a very large soup pot combine water and chicken
alt to taste, simmer the soup for 10 minutes, and stir
tir it back into the soup. This really idealizes the broth
njoy.
Like most chili recipes, this one tastes better the
Melt butter.
Add onion and crushed garlic to pot and cook over low heat until onion is soft.
Add flour and curry powder and cook at least two minutes, stirring.
Add half and half and chicken stock and cook over low heat until smooth, stirring constantly.
Add apple, peeled and chopped, 10 minutes before serving.
Season with salt and freshly ground pepper (just a dash).
Be careful not to bring soup to a boil to avoid curdling. It is the apple which makes the soup so different.
oconut milk and spinach. Remove soup from heat as soon as
Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
Mix in the flour and curry powder; cook for a few minutes, browning slightly.
Mix in the tomato puree. Cool slightly.
Gradually mix in the stock until smooth. Stir to the boil.
Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
Liquidise soup to your preferred consistency.
Add rice to serving bowl and pour hot soup over the top.
Put first 7 ingredients in a deep pan and cook slowly until brown.
Stir in 1/3 cup flour.
Add remaining ingredients and simmer 1 hour.
I usually serve as is, but if desired, strain, reserving the liquid.
Pick out the bits of chicken and set aside. Rub the vegetables through a sieve.
Add the chicken and pureed vegetables to the soup.
Heat and adjust seasonings.
cumin and turmeric.
Process soup in food processor or blender
In a heavy soup pot or dutch oven, If
lse it will give the soup a burnt taste.
Add
n a large saucepan or soup pot and add water to
dd the rice to the soup or scoop rice into a
In a large heavy saucepan, melt margarine.
Add onion, carrot, apple and celery and cook, uncovered, on moderate heat for 5 minutes until onion is soft.
Blend in flour and curry powder and cook, stirring, 1 minute longer.
Add chicken broth, tomatoes, mace, nutmeg and black pepper.
Raise heat to moderately high; cover and bring to boil.
Adjust heat to mixture bubbles gently. Cover and simmer 30 minutes.
Remove and discard cloves.
Cool soup for 10 minutes.