By San Diego Dining Dish
I feel like it has been forever since I was able to experiment and write up a real recipe! I’ve been cooking some, but with the hot weather and busy schedule, I just haven’t been up to tackling anything new. However, last night I was determined to make something new – an idea had been tickling my brain for awhile, and my hunch worked!
You see, I adore curry, and I thought that a non-creamy curried soup would be just the ticket for a light summer meal. And we have…curried chicken and spinach soup!
Some more interesting posts:
Spinach, Tomato and Lentil Soup
Basic Ravioli Soup to Stay Warm
Ingredients:
- 1 small onion, diced
- 2 cloves garlic, peeled and minced
- 4 large carrots, peeled and sliced into thick rounds
- 1 chicken breast
- 2 tbsp olive oil
- ½ tbsp hot curry (if you don’t have hot curry, just add a pinch of cayenne pepper)
- 6 cups chicken stock
- 4 big handfuls of fresh spinach
Directions:
- In a large pot, heat the oil, then throw in the onion and garlic. After they have gotten soft, add the carrots, cooking for 5 minutes, stirring a few times. Add the curry, and cook another 3 minutes. Add the stock, and allow everything to come to a boil.
- Chop up the chicken breast and add to the pot. Allow the soup to simmer for 20 more minutes. Add the spinach, and stir in until the spinach is soft and wilted (about 2 minutes). Taste and adjust the spices, if necessary.
- Serve hot!
