Creamy curry soup
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories642.7 kcal (32%)
Total Fat47.9 g (68%)
Carbs20.5 g (8%)
Sugars9.1 g (10%)
Protein34.1 g (68%)
Sodium1408.7 mg (70%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1clove garlic
minced
1onion
chopped finely
2chicken breast
diced
2 tspcurry
mild, medium or hot- depending on your taste - I like to use one mild and one hot
2 canschopped tomato
1vegetable stock cube
1chicken stock cube
1lwater
200gCream cheese
1 Tbsphoney
2 tspsweet chili sauce
4spring onions
finely sliced
150gbacon
Crispy
Instructions
Step 1
Heat oil in a saucepan and add the minced garlic, chopped onion and diced chicken.
Step 2
Fry the bacon bits crispy
Step 3
When the chicken is cooked through, remove it from the onion and garlic.
Step 4
Add curry to the onion mix and stir
Step 5
Boil 1 liter of water and displace the stock cubes in the water
Step 6
Add tomato, stock water, honey and sweet chili sauce and bring it to a boil for 5 mins,
Step 7
Blitz it with a handheld blender, and when smooth add the cream cheese.
Step 8
Add salt, pepper, honey or sweet chili sauce to taste, and let it simmer for a couple of minutes
Step 9
Shred / chop the chicken pieces and either add them in the soup, or add it to each portion after serving
Step 10
Add the spring onions as garnish, and serve with the crispy bacon. You can also serve some nice warm bread on the side, like a fresh baguette or ciabatta
Notes
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