Description
A simple soup, a light and lean... with a unique curry flavor...
Ingredients
-
Turkey
250 g
-
Figure
2.5 Tbsp
-
Water
1.5 l
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Carrots
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Curry
1 tsp
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Salt
-
Cauliflower
200 g
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Vegetable oil
2 Tbsp
Cooking
Boil chicken breast of the Turkey. Boil the rice separately until almost fully ready.. I took a pic of "amber" because short-grain rice turns to mush and the broth turbid. I love clear soups. To remove the meat from the broth. And that's all we'll need for the soup. Coriander well I put did not become, he is already in the curry.
Cauliflower cut arbitrarily. I each inflorescence was divided into 4 parts.
Boiled fillet of Turkey breast cut into medium-sized cubes.
Onions finely chop, carrots to clear, cut in half lengthwise, and to plane on a narrow part of a potato peeler for strips. I have and each strip cut in half lengthwise, because I love it when the dishes, the ingredients are chopped finely. Fry the onions and carrots in vegetable oil until transparent onions.
Pour into the pan a little water, it will not cover the vegetables. Simmer over low heat, stirring periodically..
When all water is evaporated, turn off the gas.
Cauliflower put in boiling broth and boil until almost fully cooked.
Add the steamed carrots and onions. Add curry, salt to taste. Cook until they are already in full readiness cauliflower. Forgive me cooks, but I had to add water to the broth... because to over-boil until the meat and cabbage cooked.. In my opinion the taste is not affected by this. If you can cook the whole soup without boiling of the broth-that's fine)
Garlic grate or skip through the press.
Add pre-boiled rice and garlic. Boil for a few minutes, cover and boil under the lid for about three minutes. Turn off the heat and leave to stand for 30 minutes on the stove. Well, actually, the soup is ready)
Poured into plates and eat! If desired, dose can garnish with fresh herbs. Bon appetit!
Here's a closer look at the soup)
Here he is again close, but in a different setting)
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