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Curried cauliflower and fennel soup with chicken
Serves: 4
Ingredients
- 1 cauliflower, cut into florets
- 1 small fennel bulb, sliced
- 1 tbsp curry powder
- Fresh seasoning
- 3 Kaffir lime leaves (Tesco at Smart)
- 3 pieces Thai lemon grass (Tesco at Smart)
- 200g chicken breast sliced thinly
- Boiling hot water
- Juice of a lime
- You will also need coriander leaves and for serving
Method
This recipe is very easy to prepare. Put the cauliflower and sliced fennel bulb into a medium sized saucepan and add in the curry powder, lime leaves and lemon grass. Season with salt and pepper and cover completely with hot water. Bring to the boil then lower to a simmer and cook for 30 minutes. When ready, blitz to a smooth soup in a liquidizer, then pour back into the saucepan. Bring back to a boil, then add in the raw sliced chicken breast and heat until cooked for 2-3 minutes. Stir in the coriander leaves and lime juice and serve immediately whilst hot.
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