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This soup with a bit of Indian influence is very tasty. Excellent for a light lunch.


  • 2 tablespoon unsalted butter
  • 2 medium size onions, chopped
  • 2 large carrots, peeled and sliced
  • 2 tart apples, cored and chopped
  • 2 stalks celery, sliced
  • 2 green bell peppers, sliced in 1/2 slices
  • 6 cups chicken stock
  • 1 can (14 ounces) low sodium chopped tomatoes
  • 2 cups cooked chicken breasts
  • 1 cup cooked basmati rice
  • 4 tablespoons all purpose flour
  • 2 tablespoons curry powder
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • 1/2 cup plain-low fat yoghurt


  • 1. In a large saucepan, melt the butter. Add the onion, carrots, apples, celery and green peppers, and cook uncovered for 5 minutes or until onions are soft. Blend in the curry powder and flour and cook,stirring, 1 minute longer.
  • 2. Add the chicken broth, tomatoes, cloves, mace and nutmeg. Raise the heat to moderately high, cover and bring to a boil. Adjust the heat so that the mixture bubbles gently, cover and simmer for 30 minutes. Cool the soup for 10 minutes.
  • 3. In a blender or food processor, whirl the soup in 3 badges for 20 seconds each. Return to saucepan, add the chicken and rice, and cook stirring, over moderate heat for 3 minutes or until the soup is heated through. Laddle soup into individual bowls, top each with 1 tablespoon of the yoghurt.

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