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Curry cauliflower soup with chicken strips

Curry cauliflower soup with chicken strips

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

430
Calories
15 g
Carbohydrates
36 g
Protein
23 g
Fat

Ingredients:

Cauliflower (fresh)Cauliflower (fresh) 250 g
Onion (fresh)Onion (fresh)⅒ (0,5 g)
Ginger (fresh)Ginger (fresh) 5 g
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Tablespoon
Coriander leaves (fresh)Coriander leaves (fresh) 1 g
Cashews, cashew nutsCashews, cashew nuts 20 g
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Vegetable brothVegetable broth 300 ml
Coconut oil, coconut oilCoconut oil, coconut oil 2 Tablespoon
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 2 Teaspoon

Preparation:

Step 1:
Wash cauliflower and cut into small florets. Peel and finely dice fresh ginger and onion.
Step 2:
Heat half of the oil in a small saucepan and sauté the cauliflower and onion for about 2 minutes. Add half of the curry powder, deglaze with vegetable stock and cook covered for about 12 minutes over medium heat.
Step 3:
With a hand blender puree the soup, mix with yogurt, and season with chopped cilantro, salt and pepper.
Step 4:
Heat remaining oil in a non-stick frying pan, cut chicken breast into strips and fry until golden brown. Season to taste with curry, salt and pepper and arrange in a bowl with the soup. Finally sprinkle with cashews.

Macronutrient distribution:

The recipe Curry cauliflower soup with chicken strips is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Bowl
Bowl
Coated pan
Coated pan
Cutting board
Cutting board
Hand mixer
Hand mixer
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
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