Simple Recipe: Yummy Bechamel based veggie chicken curry soup

Bechamel based veggie chicken curry soup. Bechamel based veggie chicken curry soup Meemee's Kitchen Abuja. Bechamel based veggie chicken curry soup. Basmati rice,baked potato, chicken curry soup wit baked beans.

Every spoonful of this Creamy Coconut Curry Chicken Vegetable Soup is bursting with flavour. Using warming spices like turmeric, curry, and cumin adds a nice toasty flavour. Velvety coconut milk brings the decadent creamy taste that makes this soup filling and hearty. You can have Bechamel based veggie chicken curry soup using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Bechamel based veggie chicken curry soup

1. You need of Bechamel sauce for thickening.
2. It's 1 of chicken breast.
3. Prepare 1 of potato.
4. It's 1 of carrot.
5. Prepare of Small green pepper.
6. You need 4 of green chilli.
7. You need 3 of cherry tomato.
8. It's 1/2 of tattashe.
9. You need 1 of medium onion.
10. Prepare of Parsley & chives.
11. It's of Garlic ginger paste.
12. It's 1/2 tsp of curry & turmeric powder.
13. You need 1/4 tsp of cumin & black pepper.
14. Prepare 2 of seasoning cube.
15. It's to taste of Salt.

My best vegetable soup recipe, this homemade meal is great to prepare on a crisp autumn afternoon.. This is an excellent sauce to accompany ham, vegetables, or beef. Velouté Sauce: Substitute chicken broth or fish stock for the milk. This will be a lighter sauce and is suitable for poultry, fish, or seafood.

Bechamel based veggie chicken curry soup instructions

1. Cut and prep veggies..
2. Add little oil in a pot, add cumin, tumeric, curry, garlic ginger paste. And the onions, chilli and Saute..
3. Then add in potatoes stir fry for a minute, Add chicken. Then tattashe,tomato, pepper and continue stir frying. Add seasoning and water. Cover and allow potatoes to cook..
4. Add in the rest of the ingredients. Cover and cook for 1 minute. then mixin bechamel sauce into soup. Simmer for a minute and serve..
5. Best served with rice or flat bread..

This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own. For vegetarian soups, oils like canola, olive, or coconut can be substituted depending on the desired flavor profile. Add other aromatic spices and flavorings including garlic, red chili flakes, or curry powder. This is added to the béchamel.