Scrump­tious soup with a bit of crunch

South Waikato News - - Community Cookbook -

Crispy, gar­licky crou­tons off­set the In­dian flavours of this soup nicely.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the ingredients in My Food Bag. my­food­

3-4 gar­lic pita breads (store­bought)

❚1-2 ta­ble­spoons co­conut cream 3 ta­ble­spoons co­rian­der leaves

4 tea­spoons mild curry pow­der 2 tea­spoons garam marsala 1 tea­spoon ground ginger Pre­heat oven to 230 de­grees Cel­sius. Line two oven trays with bak­ing pa­per.

Toss pumpkin, kumara, first mea­sure of curry spice mix and olive oil on first pre­pared tray. Pat chicken dry, place on top of veg­eta­bles then sea­son chicken and veg­eta­bles with salt. Roast for 15 min­utes, un­til kumara is ten­der and chicken is cooked. Turn chicken half­way to en­sure even cook­ing.

While chicken and veg­eta­bles cook, finely dice leek and onion and grate car­rot. Heat a driz­zle of oil in a large pot on high heat. Cook leek, onion and car­rot with a pinch of salt for about 5 min­utes, or un­til soft.

Add re­main­ing curry spice mix and cook for 1 minute, un­til fra­grant. Add stock, wa­ter, first mea­sure of co­conut cream and honey to pot with veges and bring to the boil. Re­move chicken from tray, set aside and keep warm. Add roasted pumpkin, kumara and salt to pot and sim­mer for 5 min­utes.

While soup sim­mers, cut pita breads into 2-3cm squares. Place on sec­ond pre­pared tray and bake for 5-6 min­utes, or un­til golden brown and crunchy.

Use two forks or clean hands to shred chicken into thin strips. Mash, blend or use a stick mixer to blitz soup un­til smooth, then sea­son to taste with salt and pep­per.

To serve, divide soup be­tween bowls and top with shred­ded chicken and gar­lic crou­tons. Gar­nish with a driz­zle of co­conut cream and a sprin­kle of co­rian­der leaves (if us­ing).


This de­li­cious soup is per­fect for cold win­ter nights.

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