Ingredients

55gr butter

2 onions chopped

1 small turnip cut in small dice

2 carrots finely sliced

1 eating apple cored peeled and chopped

2 tablespoon mild curry powder

1.2litres chiken stock

juice of 1 lemon

175gr skinless boneless cooked chicken , diced

2 tablespoon chopped fresh colander plus extra to garish

salt and pepper

55gr cooked rice to serve

Method

1. Melt the butter in a large saucepan over a medium heat . add the onions and saute gently for 5minutes until soft but not brown.

2. Add the turnip , carrots and apple and continue to cook for a further 4minutes .

3. Stir in the curry powder until the vegetables are well coated , then pour in the stock . bring to the boil cover and simmer for 45minutes . Season well with salt and pepper and and add the lemon juice

4. Remove the saucepan from the heat and leave to cool slightly . transfer to a food processor or blender . in batches if necessary and process to a puree . return the soup to the rinsed out pan and heat until the chicken is piping hot .

5. Place a spoonful of rice in each serving bowl and pour the soup over the top . Garish with coriander and serve imediately .

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