This is a great recipe to use with bits of a leftover roast chicken.

Make a stock using the carcass of the roast chicken, whatever bits of meat are leftover (if not, substitute with a couple extra chicken thighs). 1 each of onion, carrot and celery (chopped), cover with water and simmer for about an hour. Meanwhile, simmer 1 cup of wild rice in 4 cups water till the wild rice pops (the white interior will emerge). This will take about 50 minutes.

Strain the stock and In a blender puree together the onion, carrot, celery and the chicken meat (moisten with a little stock). Return to the pot with the rest of the stock and heat through. Now add 1 tbs curry paste, 1 tbs mustard,  1tbs tomato paste, 200ml soy cream or light cream, and season to taste with sea salt and pepper. 

Serve in soup bowls with a large garnish of the wild rice and roasted flaked almonds.

Optional: For additional crunch and colour you can add a garnish of onion, carrot and celery, finely diced and softened in a little olive oil. You can also add a drizzle of walnut oil.