Soup with potatoes, vegetables, lentils, chicken and spices

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 1 collar Soup Greens
  • 1 stick of lemongrass
  • 2 Chicken breasts (à approx. 500 g)
  • 1 kg Carrots
  • 1.5 kg Potatoes
  • 1 small celery root
  • 1 kg Leeks (leek)
  • 50 g Ginger Tuber
  • 2 red chillies
  • 2 TABLESPOONS Curry Powder
  • 250 g red lentils (cook only 10 minutes)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Lemon juice
  • 1 collar Spring onions

Directions

  1. 1

    Clean the soup greens, peel if necessary, wash and cut a little smaller. Wash the lemon grass, remove the outer leaves if necessary. Cut the lemon grass into pieces. Wash the chicken breasts.

  2. 2

    Bring 2 1/2 litres of water, vegetables and lemongrass to the boil, add chicken breasts and cook for about 40 minutes. Remove the chicken breasts from the broth and let them cool down a little. Pour broth through a sieve. Peel, wash and chop carrots, potatoes and celery.

  3. 3

    Clean and wash the leek and cut into fine rings. Peel ginger and grate finely. Wash and clean the chillies and cut them into fine rings. Cook carrots, potatoes, celery, ginger, chilli and curry in the broth for about 15 minutes.

  4. 4

    After 5 minutes add the lentils and leek. Remove the meat from skin and bones and cut into bite-sized pieces. Warm up the last 5 minutes in the soup. Season soup with salt, pepper and lemon juice.

  5. 5

    Clean, wash and cut the spring onions into rings. Sprinkle over the soup.

Nutrition Facts

KCAL
190 kcal
CARBS
25 g
FATS
1 g
PROTEINS
19 g

Categories & Tags

Main DishesDietheartyexotic