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:
Peel and dice the onions
Peel and chop the garlic
Cut the broccoli – use the stem also
Cut beans into 2 or 3 pieces
Peel the turmeric
Clean bell peppers and dice them
Heat the oil in the pan
Add curry powder and let it sweat for a moment
Add the onions and garlic and let them sizzle until they are translucent
Add bell peppers, corn, peas, beans, broccoli, turmeric and chicken
Add chicken broth and let the soup simmer for 45 min. – remove the turmeric