Spiced chicken, lentil and cauliflower soup
Packed with veggies, this hearty chicken soup is the perfect way to warm up on cooler evenings. Serve it with pappadums for some added crunch.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 2 tbs vegetable oil
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
- 1 brown onion, finely chopped
- 1/4 cup (60g) tikka masala curry paste
- 5 cups (1.25L) Coles Real Salt Reduced Chicken Stock
- 1 cup (200g) dried red lentils, rinsed, drained
- 1/2 cauliflower, cut into small florets
- 120g baby spinach leaves
- 270ml can coconut cream
- 1/2 cup (140g) natural yoghurt
Method
STEP 1
Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 2 mins or until browned. Add onion and cook, stirring, for 2-3 mins or until the onion softens.
STEP 2
Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the stock, lentils and cauliflower and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender.
STEP 3
Add the spinach and coconut cream to the cauliflower mixture and stir until heated through. Divide soup among serving bowls. Top with dollops of the yoghurt. Season to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
