A simple soup with deep & decadent flavour
Preheat a large soup pot over high heat. When hot, add in the butter and oil, along with the celery, onion, carrot, garlic and ginger. Sauté for 5 minutes, or until the vegetables begin to soften. Add in the curry powder and toast the spiced for 1 minute. Stir in the flour to evenly distribute. Using a whisk to prevent the flour from clumping, pour in 1 cup of the stock. Once incorporated and smooth, slowly pour in the remaining, while still whisking.
Bring the soup to a simmer, stirring continuously. Add in the rice and allow to simmer over medium heat for 15 minutes, and then add in the apple. Continue cooking another 5-10 minutes, or until the rice is fully cooked and tender.
To finish, stir in the chicken and spinach. Bring back to a simmer to wilt the spinach and warm the chicken through. Season with salt and pepper to taste. Serve hot with a dollop of Greek yogourt on top.
A little curry aroma and taste goes a long way to warming the soul!
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