Curry and rice is always so nice but I do enjoy soup too. Therefore I decided to combine them all together. The soup is packed with nutrient dense foods that are helpful to the body. The weather is slowly starting to warm up but I still like to feed myself and my family warming foods. I feel these foods help to keep us healthy all year round.
When Winter strikes again we will be ready to face the challenges it throws at us. We did it with warm foods that help to build a strong immune system. Plus it was very tasty too. We really enjoyed this dish and we hope you will too. Below is video and recipe for you.
What’s your favourite warming dish you enjoy eating? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Teaspoon
- Tablespoon
- Knife and fork
- Stirring spoon
Ingredients
- Leek x 1
- Butternut squash x 200g
- Carrot x 1
- Celery x 1 stick
- Mild chilli powder x 1 tsp
- Garam Masala x 1 tsp
- Fresh turmeric x 2 centimetre piece or 1 tsp if using dried
- Fresh ginger x 1 inch piece or 1 tsp if using dried
- Dried mixed herbs x 1 tsp
- Chicken stock x 800 mls
- Salt and pepper to taste
- Basa or cod x 500g
- Quinoa x 300g
- Water x 600 mls
Method
- Slice the top and bottom from the leek.
- Now slice the leek into half centimetre pieces.
- Peel the butternut squash and carrot and slice these vegetables into 1 centimetre pieces.
- Next slice the celery into half centimetre pieces.
- Put these vegetables into the slow cooker pot.
- Add in the mild chili powder, garam masala and dried mixed herbs.
- Grate in the fresh turmeric and ginger.
- If using dried sprinkle them into the pot as well.
- Pour over the chicken stock and stir these ingredients together.
- Sprinkle over salt and pepper to taste.
- Put the lid on high for 2 – 3 hours or on low for 5 – 6 hours.
- Towards the end of the cooking time preheat the oven to 200°C.
- Cook the fish as per the packet instructions.
- Also towards the end of the cooking time cook the quinoa.
- Measure the quinoa and put it into the saucepan.
- Pour the quinoa into a colander and wash under the tap.
- Put the saucepan onto the hob and pour over the water.
- There must be enough to cover the quinoa and then two centimetres above the top of where the quinoa sits in the pan.
- Sprinkle in salt to your tastes.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the quinoa so please be patient.
- On my hob it takes a good 30 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the quinoa can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the quinoa to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- Remove the quinoa from the heat.
- Next remove the lid from the pot and mix in the quinoa into the soup.
- Finally when the fish has cooked remove from the oven.
- Using the knife and fork cut the fish into nuggets and put into the pot as well.
- Stir all of these ingredients together.
- Turn the slow cooker off and serve the meal into bowls.
- Then enjoy.
Slow Cooker Fish Curry Soup was a yummy dinner that we loved. It was easy to prepare and cook. You could make a big batch of this soup and freeze it for another occasion. Quinoa is OK to freeze but you could also make that on the day you heat up the soup. The soup also made delicious leftover the next day. However you decide to eat this soup, as always, please enjoy. Thank you xxx
Googies Kitchen Life 