Chicken Coconut Curry Soup
This incredibly flavourful soup is filling, and nourishing and it's guaranteed to become a regular in your home! It is paleo-friendly, gluten-free, and dairy-free.
Ingredients
Cooking Instructions
step 1
In a large soup pot, add Olive Oil (1/3 cup) and heat to medium. Add Onion (1) and Garlic (1 clove) and saute for a few minutes.
step 2
Next, add Curry Powder (2 Tbsp), Ground Black Pepper (to taste), Ground Cumin (2 tsp), and Sea Salt (to taste). I suggest adding half the spices and the remaining when you add all the liquids so you can add them to your liking.
step 3
Add a splash of Vegetable Stock (4 cups), if the onions are getting dry. Next, add Butternut Squash (1) and Cauliflower (1 head) along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients for 5-8 minutes.
step 4
Meanwhile, heat a saucepan on medium with olive oil and saute Chicken Breasts (2) until cooked through. Set aside.
step 5
Add Diced Tomatoes (1 can) to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it.
step 6
Add chicken and finally, add Full-Fat Coconut Milk (1 can) and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.
step 7
Enjoy right away or allow it to cool completely.
