The 3Cs Soup Curry (Cauliflower, Chicken and Carrot Soup Curry)

Preparation Time: 10 minutes
Cooking Time: 20 - 25 minutes
Serves: 2-3 Hungry Toddlers


Ingredients:

• Cauliflower - 2-3 florets cut into small pieces
• Onion - 1 medium sized
• Chicken breasts - 200 g (cut into bite size pieces)
• Ginger - 1 tbsp (grated)
• Carrot - 1 cup (diced into bite size pieces)
• Milk - 1/2 cup
• Butter - 2 tbsp
• Olive Oil - 2 tbsp
• Chicken Stock - 1 cup
• Water - 1 cup
• All purpose flour - 2 tbsp (I used wheat flour)
• Fresh Coriander Leaves - for garnishing
• Spices
• Ground black pepper - 1/2 tsp
• Turmeric - 1 pinch
• Garam Masala - 1/2 tsp
• Salt to taste
• Lemon Juice - 2 tbsp

Directions:

• Heat oil in a pan and add ginger and onions and saute over medium heat till the onions turn transparent. Add the spices and saute for a couple of minutes.

• Add the chicken pieces, cauliflower and carrot. (I pressure cooked the carrot with chicken  to make chicken stock and that is why you cannot see the carrots in the picture :) )

• Add wheat flour and saute for a minute.

• Add the soup stock and put on the lid. Turn the heat to low and let it simmer for about 15 minutes or till the chicken, cauliflower and carrots become tender. 

• Add milk and boil for 1-2 minutes.
• Transfer to a bowl. Add butter and lemon juice.
• Garnish with fresh coriander leaves and serve hot with rice or bread. 

Notes:

1. I have made this with the above vegetables but you can always add whatever vegetables you like/prefer.
2. You can add vegetable stock and omit the chicken to make a vegetarian version of this.
3. You can increase or decrease the water quantity depending upon how thin or thick you want your soup/gravy consistency to be.