Spiced Chicken and Veggie Soup

Average: 0 (0 votes)
(0 votes)
Spiced Chicken and Veggie Soup
share Share
bookmark_border Copy URL
Health Score:
90 / 100
40 min.


For the soup
1 zucchini
1 clove garlic cloves
1 small onion
1 red pepper
1 Leek
1 carrot
2 potatoes
1 Tbsp Nut oil
1 tsp Curry powder
3 cups vegetable stock
cup Coconut milk
1 Lime leaf
½ tsp Curry paste
9 ozs Chicken breasts
0.333 cup frozen peas
In addition
1 packet Papadam (or more if necessary)
How healthy are the main ingredients?
Chicken breastCoconut milkgarlic clovezucchinionionLeek
Product recommendation
To make your own 'poppadoms' you will need 80 g strudel pastry, oil for deep-frying and flour for rolling out. Roll out the pastry very thinly on a lightly floured surface and cut out 8 cm circles. Heat the oil and deep-fry the poppadoms, then drain on paper towel and leave to cool.

Preparation steps

For the soup, wash the courgette, quarter lengthwise and slice. Peel the garlic and onion and chop very finely. Wash and core the red pepper and cut into pieces. Trim and wash the leek and cut into rings. Peel and slice the carrots. Peel the potatoes and cut into bite-sized pieces. Heat the oil and sweat the garlic and onions until translucent. Add the curry powder, sweat briefly, then add the potatoes, carrots, stock and coconut milk. Add the lime leaf and simmer gently for about 10 minutes, then stir in the curry paste. Dry the chicken breast and cut into strips. Add the meat, red pepper and leeks to the soup and simmer gently for a further 10 minutes. Season the soup to taste, add the peas, cover and cook very gently for 3 minutes.
Serve with poppadoms prepared according to the package instructions.