Curry and rice soup

Name: Curry and rice soup
Yield: 6 servings
Cuisine: Boil
Ingredients: oil; 2.00 onions sliced into rings; 2.00 garlic cloves, crushed; 15.00 ml curry powder; 2.00 ml cumin ground; 125.00 ml rice cold; 2.00 Litres stock chicken; 15.00 ml fresh coriander finely chopped; 1.00 lemon zest and juice; 65.00 ml yoghurt plain

6 servings

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By Food24 November 03 2009

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Ingredients (10)

	oil
2.00	onions — sliced into rings
2.00	garlic — cloves, crushed
15.00 ml	curry powder
2.00 ml	cumin — ground
125.00 ml	rice — cold
2.00 Litres	stock — chicken
15.00 ml	fresh coriander — finely chopped
1.00	lemon — zest and juice
65.00 ml	yoghurt — plain

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Method:

Heat a little oil in a saucepan and sauté; the onions and garlic until tender. Add the curry powder and cumin and stir-fry for about a minute.
Reduce the heat and add the rice and chicken stock. Simmer until the rice is cooked and tender. Add 250 ml (1 c) water if the soup is too thick and bring to the boil.
Season with the coriander and lemon juice and rind (use half the lemon). Serve in bowls with a swirl of yoghurt and bread if desired.