Mulligatawny Soup

Serves 4

Ingredients

• 2 tablespoons vegetable oil
• 2 large brown onions, chopped
• 1/4 cup mild Indian curry paste
• 500g chicken thigh fillets, trimmed, chopped
• 3 medium zucchini, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chicken stock powder
• 1/3 cup basmati rice

Method

1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add zucchini and tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.
2. Add stock and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. Serve.

Pro Points - 11pts per serve

Moroccan Lamb Soup

Serves 4

Ingredients
1 tablespoon olive oil
3 lamb forequarter chops, trimmed

• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 400g can diced tomatoes
• 1 tablespoon beef stock powder
• 1/2 cup dried green lentils, rinsed
• 1/4 cup chopped fresh flat-leaf parsley leaves

Method

1. Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate.
2. Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
3. Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.

   
   

   Pro Points - 7 pts per serve