Whether soup is your go-to at home, or near the bottom of your list, we think you will find this recipe both tasty and filling, and definitely one to keep on hand. With loads of organic veggies, pulled chicken, creamy coconut milk, and of course curry powder, this soup has a subtle and inviting flavour, and won’t leave you feeling guilty if you reach for a second helping. If you like a little spice in your life bring the heat with a bit of cayenne!
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
5-6 cups water
1 Tbsp. coarse sea salt
1 Tbsp. curry powder
1 tsp. cumin
¼ tsp. cayenne (optional)
1 can full-fat coconut milk
½ cup finely chopped organic cilantro (optional)
Place chicken, onion, celery and garlic in soup pot. Cover with water. Add in 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 chicken back into soup and
throw in cauliflower and spices and cook about 15 minutes, or until cauliflower is
tender. Turn off heat. Add coconut milk. Stir well to combine. Garnish with cilantro
if desired. Serve.
Recipe by: Sandy Pomeroy, our in-house chef and chief “recipe maker”
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