Curry powder is an Indian spice-blend usually consisting of cardamom, coriander, cumin, fenugrek and tumeric. This spicy soup adds a bit of cayenne pepper for heat, but for a milder soup, feel free to omit this. This soup is wonderful served with rice noodles or brown rice, but it is creamy and satisfying on its own as well.
Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 cups chicken broth
- 1 medium white onion, chopped into strips or rings
- 2 stalks celery, chopped
- 2 medium carrots, sliced into long pieces and then chopped
- 1 T. oil
- 2 lbs chicken thighs or breasts, boneless and skinless
- 2 cups cauliflower florets
- 1 cup broccoli florets
- 2 ½ T. curry powder
- 1 1/3 cup plain soymilk
- 1 can coconut milk
- ½ t. cayenne pepper
- Salt, to taste
Preparation:
1.In a 3-5 quart stockpot over medium heat, combine the chicken stock, onions, celery and carrots. Bring to boil, then turn down the heat, cover and let simmer for 10 minutes.
2. Meanwhile, in a skillet or sauté pan just large enough to fit the chicken parts, heat the 1 T. oil over medium heat, adding the chicken to the pan once the oil is hot. Cook until the chicken is browned, about 5-7 minutes on each side. Remove the pan from heat.
3.Cut the chicken into pieces and add to the simmering broth. Add the cauliflower, broccoli and curry powder. Simmer until the cauliflower and broccoli are just tender, about 5-7 minutes. Stir in the soymilk, coconut milk and cayenne pepper and simmer until soup is desired temperature and consistency. Add the salt to taste and serve hot.
