Curry soup

Curry soup – goodbye colds

A strong and hot curry soup, perfect for a rainy autumn day. Turmeric adds colour and flavour and boosts the immune system. Very important when the cold and rainy days are embracing Denmark. A good remedy against colds and flu.

Time: 1½ hrs.

Work time: 30 min.

Servings: 5 pers.

Utensils:

• Pot 3 l
• Paring knife
• Chef’s knife
• Julienne cutter

Ingredients:

• 2 tbsp. oil
• 2 onions
• 1-2 cloves garlic
• 1-2 spsk. curry powder
• 2 bell peppers
• 200 g frozen peas
• 200 g frozen corn
• 200 g frosen green beans
• 1 broccoli
• 1 pc. turmeric (size of a little finger)
• 2 l water
• 500 g chicken breast, diced

Method:

1. Peel and dice the onions
2. Peel and chop the garlic
3. Cut the broccoli – use the stem also
4. Cut beans into 2 or 3 pieces
5. Peel the turmeric
6. Clean bell peppers and dice them
7. Heat the oil in the pan
8. Add curry powder and let it sweat for a moment
9. Add the onions and garlic and let them sizzle until they are translucent
10. Add bell peppers, corn, peas, beans, broccoli, turmeric and chicken
11. Add chicken broth and let the soup simmer for 45 min. – remove the turmeric
12. Season with salt if needed
13. Serve with bread