Ethan Hunt
06-25-2006, 01:37 PM
http://media.santabanta.com/rec/vegchicksoup.jpg
Ingredients:
250 gm boneless, skinless Chicken breast
1 tbsp Olive oil
Hot Chilli sauce
1 chopped Onion
1 cup Cauliflower
1 tsp Garlic paste
¾ cup sliced Carrots
4 cups Chicken broth
2 cups chopped Tomatoes
1 cup fresh Spinach leaves
Salt and freshly ground Black Pepper to taste
Method:
In a large saucepan, heat oil.
Sauté chicken until slightly brown.
Remove chicken to a bowl.
Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.
Return chicken to the pan along with cauliflower, tomatoes and broth.
Simmer, partially covered, for 20-25 minutes.
Stir in spinach and seasonings and simmer for an additional 5 minutes.
Tip: To turn your chicken golden colour when you roast it, spread it with lemon juice all over before you introduce it in the oven.
Ingredients:
250 gm boneless, skinless Chicken breast
1 tbsp Olive oil
Hot Chilli sauce
1 chopped Onion
1 cup Cauliflower
1 tsp Garlic paste
¾ cup sliced Carrots
4 cups Chicken broth
2 cups chopped Tomatoes
1 cup fresh Spinach leaves
Salt and freshly ground Black Pepper to taste
Method:
In a large saucepan, heat oil.
Sauté chicken until slightly brown.
Remove chicken to a bowl.
Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes.
Return chicken to the pan along with cauliflower, tomatoes and broth.
Simmer, partially covered, for 20-25 minutes.
Stir in spinach and seasonings and simmer for an additional 5 minutes.
Tip: To turn your chicken golden colour when you roast it, spread it with lemon juice all over before you introduce it in the oven.