Description
A soothing and nourishing soup packed with anti-inflammatory ingredients like turmeric, ginger, and garlic, simmered in a creamy coconut broth with tender chicken and vegetables.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cubed
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp turmeric powder
- 1 tsp ground cumin
- 4 cups chicken broth (low sodium)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups fresh spinach
- 1 cup carrots, diced
- 1 cup celery, diced
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- In a large pot, heat coconut oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add the garlic, ginger, turmeric, and cumin. Stir for 1 minute until fragrant. Add the cubed chicken and cook for 5 minutes, until no longer pink on the outside.
- Pour in the chicken broth and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until the chicken is cooked through and vegetables are tender.
- Stir in the coconut milk and fresh spinach. Simmer for another 5 minutes until the spinach is wilted and the soup is heated through. Season with salt and pepper.
- Ladle into bowls and garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.