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This soup was born out of the times of the British Raj, with obvious English and Indian influences. The addition of rice is all important, and I like it when it’s cooked almost to a porridge-y consistency.
1 tbsp each butter and olive oil
1 large onion, finely diced
3 cloves garlic
1½ tbsp curry powder
1 tsp garam masala
2 tsp salt
1 can diced tomatoes (400g)
1.5L chicken stock
½ cup washed uncooked brown rice, or jasmine rice
1 Granny smith apple, peeled and finely diced
1 carrot, peeled and finely diced
1 small sweet potato, peeled and finely diced
2 cups cooked shredded chicken (optional)
coriander and yoghurt, to serve
- Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
- Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
- Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.
This recipe is from my third cookbook, Adam’s Big Pot.
want some easy recipies. thanks
Delicious, easy and filling. Oh, and healthy. Winning all round. Thanks, Adam!
Autumn is in the air here in England and this looked perfect for a warming & comforting supper. It was easy to prepare and absolutely moreish! Thank you Adam.
What’s the serving size?
Hi Larry, this will make over 2L of soup, which should serve 6 people.
I agree this recipe is delicious and easy to make.
Love your recipes Adam & this one was delicious & healthy. We left out the apple as I try to follow low-FODMAP & this was still very tasty. I liked how you spiced it up with the garam masala.
I love your simple but delicious recipes Adam & this one was fabulous. I omitted the apple as I follow low FODMAP but added a little stalk of celery instead. I loved how you spiced it up with the garam masala. Thanks for sharing.
Can you freeze this recipe?
Thank you for this amazing soup recipe. Will definitely are it again.
Yet another site that doesn’t list how many this recipe serves which is a fat lot of use when you’re trying to work out how to cook enough for two servings.
Mike, I am sure you can work it out based on the amount of stock required. Alternatively, freeze what you don’t eat. Don’t be so negative and just enjoy a lovely soup.
This is a fantastic recipe, clear instructions with delicious results both times I have made it so far. Thank you for developing and sharing it.
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