Chicken and Turmeric Soup
Full of immune boosting ingredients this soup makes a perfect lunch or dinner for the cooler weather. You can alter the vegetables to your taste. Suggestions would be cauliflower, eggplant, capsicum or mushrooms. Serve with a side salad or crusty wholemeal sourdough.
Ingredients
- 1 Tbsp coconut or olive oil
- 1/2 small brown onion, finely diced
- 2 large carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, crushed
- 400g boneless skinless chicken thigh, chopped
- 2 tsp parsley, chopped
- 1 Tbsp fresh turmeric, grated (or 1tsp ground turmeric)
- 1 tsp fresh ginger, grated
- 1/2 tsp sea salt to taste
- 3 cups chicken broth or stock
- 2/3 cup coconut milk
- 1small bunch kale, chopped
Method
- Heat the oil in a large stock pot over medium heat.
- Add the onion and saute, stirring occasionally, until transluscent.
- Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still firm to the bite, about 3 to 5 minutes.
- Add the chopped chicken and cook just long enough to brown the meat.
- Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour for flavours to develop).
- Taste soup for flavour and add more sea salt and pepper if desired.
- Serve and enjoy!
