Butter Chicken And Cauliflower Soup Recipe

Everyones favourite curry butter chicken gets reinvented as a quick and easy soup, perfect for winter. Loaded with 3.5 serves of vegies, it will fill you up, too.

The ingredient of Butter Chicken And Cauliflower Soup Recipe

• 1 tbsp rice bran oil
• 4 500g skinless chicken thigh fillets trimmed halved
• 1 large brown onion finely chopped
• 1 2 cup butter chicken paste
• 1 2 small 450g cauliflower cut into florets
• 1 desiree potato peeled roughly chopped
• 400g can diced tomatoes
• 3 cups massel salt reduced chicken style liquid stock
• 200g green beans trimmed cut into 4cm lengths
• 60g baby spinach
• 1 tbsp lemon juice
• 1 2 cup plain greek style yoghurt
• 2 tbsp flaked almonds toasted
• warmed naan bread to serve

The Instruction of butter chicken and cauliflower soup recipe

• heat oil in a large heavy based saucepan over medium high heat add chicken cook turning for 5 minutes or until chicken is browned and cooked through transfer to a plate roughly shred chicken
• add onion to pan cook stirring for 3 to 4 minutes or until softened add curry paste cook stirring for 1 minute or until fragrant add cauliflower and potato cook stirring for 5 minutes
• add tomatoes and stock cover bring to the boil reduce heat to low simmer partially covered stirring occasionally for 15 minutes or until potato and cauliflower are tender set aside for 5 minutes to cool slightly
• blend soup in batches until smooth return soup to pan over low heat add beans spinach lemon juice and chicken cook stirring for 2 minutes or until beans are tender remove pan from heat stir in yoghurt
• ladle soup into bowls sprinkle with almonds and serve with naan

Nutritions of Butter Chicken And Cauliflower Soup Recipe

fatContent: 644 344 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 7 5 grams saturated fat
sugarContent: 62 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 38 7 grams protein
sodiumContent: 108 milligrams cholesterol

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