SOUP - makes 2 litres or a medium sized pot
POT #1- boil all the ingredients until soft- Blend with stick blender.
1 green chilli
Knorrox chicken stock cube
salt to taste
POT #2- heat oil and add seeds. Then add the rest of the ingredients and braise.
1⁄2 teaspoon Mustard seeds
1 teaspoon Ginger Garlic
250 g chicken
1 carrot grated
1⁄4 teaspoon each of Dhana, Jeeru (Cumin), chilli powder and arad (Turmeric) powder
IN A BOWL, WHISK....
1 cup milk
1⁄2 packet vegetable soup mix
METHOD: Add POT #1 mixture as well as the bowl mixture to POT # 2.
Boil and add more water of necessary. You can add a handful of broken spaghetti if you wish.
Once soup has boiled well, add:
Finely chopped dhania (coriander)
Salt and pepper to taste :)
Melt 1 tablespoon butter, 1⁄4 teaspoon mixed herbs, and 1⁄4 teaspoon garlic flakes in the microwave.
Brush this mixture on both sides of sliced rolls or any thick bread of your choice. Normal bread is too thin for this.
Bake at 160 degrees for about 10 to 12 minutes. Turn the bread half way through cooking. Enjoy dipped in any soup!