Chunky Chicken and Vegetable Soup

A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.

Serves 2-3

Ingredients:

• 1 white onion, finely chopped
• 1 large carrot, peeled and cut into chunks
• 1 chilli, chopped and deseeded
• 1 sweet pepper, cut into chunks
• 3 cloves of garlic, finely chopped
• 2 diced chicken breasts
• 1 can (400ml) coconut milk
• 1/2 tsp ground coriander
• 1 flat tsp curry powder
• 1 tsp paprika
• 250ml chicken stock
• Pinch of saffron
• 1 large potato, peeled and cut into chunks
• 2 tbsp olive oil
• Salt and pepper to taste (optional)

Method:

1. In a pan, fry the onion and garlic in the olive oil until soft.
2. On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
3. Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
4. Add the carrot and potato and give it a mix.
5. Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
6. Leave to simmer on low for 25-30 minutes or until the potatoes are soft.

Best served hot.

 

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