Spring has sprung, but the cold air is still nipping at our noses. While we wait for warmer days, why not take advantage of this opportunity to enjoy some warming soup for a few more weeks? We've got just the recipe for you!
Our Curried Chicken and Cauliflower soup is warming, delicious, aromatic, and healthy. Gluten free, dairy free, peanut free and soy free, this soup takes the most nutritious ingredients and turns them into something more delicious than you can imagine. With a base of fresh organic vegetables like the goodness of cauliflower, you can be sure you are getting fibre, vitamins, and minerals right off the bat (just be sure to choose organic produce to make sure the produce is grown in mineral-rich soil!). The warming spices like curry, cumin, and cayenne literally rev up your metabolism and get you going from the inside out. The addition of hormone free, antibiotic free chicken makes sure that you get some protein in your meal without all the dangerous additives of conventional chicken. And the final addition of full fat coconut milk makes this soup creamy, rich, and full of healthy fats.
The combination of fibre, protein, and fats makes this recipe Lifewatcher friendly, and also a well-rounded balance meal. Pair it with a salad or a small stir fry of veggies with butter and salt and you've got yourself a meal fit for a king! Oh, and did we mention it's super easy to make? You cook the chicken right in the boiling soup water, and the whole recipe should only take about 45-50 minutes from vegetable chopping to serving in your bowl.
Come pick up your ingredients today, let us know what you think about this delicious soup recipe, and enjoy!
Curried Chicken and Cauliflower Soup
2 chicken breasts, skin removed, bone in
1 large organic onion, chopped
3 stalks organic celery, chopped
2 cloves organic garlic, chopped
1 head organic cauliflower, chopped into florets
5 cups water
1 Tbsp. coarse sea salt
1-3” piece kombu
1 Tbsp. curry powder
1 tsp. cumin
¼ tsp. cayenne
1 can full-fat coconut milk
½ cup organic cilantro, finely chopped (optional)
Place chicken, onion, celery and garlic in soup pot. Cover with water. Add in kombu and sea salt. Bring to a boil and let simmer about 20 minutes, or until chicken breast is done. Remove chicken breast and cut into small pieces. Add in cauliflower and spices and cook about 10 minutes, or until cauliflower is tender. Turn off heat. Remove kombu. Add in cilantro and coconut milk. Stir well to combine. Serve.
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