Cooking Instructions
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Step 1
In a large soup pot, add
Olive Oil (90 mL)
and heat to medium. Add
Onion (1)
and
Garlic (1 clove)
and saute for a few minutes.
Step 2
Next, add
Curry Powder (15 g)
,
Ground Black Pepper (to taste)
,
Ground Cumin (4 g)
, 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 (1 L)
, 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.
