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Chicken Curry Soup with Quinoa

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Total time: 30 minutes

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Serves 6

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5.36 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 tb - Butter, without salt

1 cup - Edamame, frozen, prepared (thawed)

2 tb - Celery, fresh (finely chopped)

3 tbsp - Onions, raw (finely chopped)

½ cup - Flour, wholemeal   (wheat), plain

¼ tsp - Salt, table

1 tsp - Curry powder

1 ½ cup - Soy milk, plain, low fat

½ cup - Sour cream, light

2 ½ cup - Water

2 can (5 oz) - Chicken, canned, meat only, drained (cut into cubes)

2 cup - Quinoa, cooked


Dutch oven with lid, Chopping Board, Knife


1. Cook the quinoa according to the directions on the package. Set aside.

2. Add a few drops of water to the curry powder and mix until a smooth paste is formed. Melt the butter in a Dutch oven on a low flame. Add the curry powder paste and the onions in to roast slowly until the aromas are released.

3. Toss in the celery and edamame and continue frying for a further two minutes. Add in the canned chicken and mix well. Season with salt and pepper.

4. Pour in the water and bring it to a gentle simmer. Mix in the cooked quinoa.

5. In a separate bowl, mix the soy milk, flour and sour cream together until a smooth paste is formed. Add it gradually to the simmering curry. Stir well and turn off the heat.


1 serving = about 322g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)