1 onion chopped 3 pieces chicken fillet cubed 1 carrot grated 1 potato grated 1 teaspoon Jeeru (Cumin) 2 whole elaichi 2 small cinnamon sticks ½ teaspoon lemon pepper ¼ teaspoon black pepper ¼ teaspoon white pepper ¼ teaspoon mixed herbs 2 teaspoon garlic 1 teaspoon salt 1 teaspoon green chilli garlic paste 1 packet knorr thick vegetable soup 2 cup milk 2 cup water ½ cup fresh cream 2 tablespoon milk powder (nespray) Coriander (to garnish) 1 big curry spoon Olive oil 2 tablespoon butter 2 cups boiling water.
Saute onions with olive oil, butter add in Jeeru (Cumin), cinnamon sticks and elaichi pods. Braise onions for 2 - 3 minutes. Add in potato, carrots and sweat vegetables for 6 - 7 minutes on meduim heat. Add in spices, chicken and braise for few minutes. Now add in boiling water to cook vegetables and chicken. In a sauce pan add in milk, water and mix in soup packet (make sure there's no lumps). Add milk mixture into the soup and boil till slightly thick. Before serving mix together milk powder and fresh cream, mix till nicely combined and add into the soup. Adjust soup with alittle boiling water if too thick.
Garnish with a sprinkle of white pepper powder and coriander. Serve with croutons and rolls.