Name: Chicken Coconut Curry Soup
Total time: 1200 s
Yield: 6
Ingredients: 1 Onion; 6 tablespoon Olive Oil; 1 clove Garlic; 2 tablespoon Curry Powder; 2 teaspoon Ground Cumin; 1 head Cauliflower; 1 Butternut Squash; 1 liter Vegetable Stock; 2 Chicken Breast; 1 can Diced Tomatoes; 1 can Full-Fat Coconut Milk; to taste Sea Salt; to taste Ground Black Pepper

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.

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Joyous Health

I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

https://www.joyoushealth.com/

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20min

Total Time

$3.01

Cost Per Serving

Ingredients

Servings

US / METRIC

Small Onion , chopped

1/3 cup

Olive Oil , divided

1 clove

Garlic , chopped

up to 2 cloves

2 Tbsp

Curry Powder

I used organic curry powder, up to 3 Tbsp

1/2 Tbsp

Ground Cumin

1 head

Cauliflower , chopped

Medium Butternut Squash , cubed

2 small squash

4 cups

Vegetable Stock

or Chicken Stock

Tyson® Chicken Breasts , cubed

I used organic chicken breasts

1 can
(796 mL)

Diced Tomatoes

1 can

Full-Fat Coconut Milk

up to 2 cans

to taste

Sea Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

445

FAT

17.3 g

PROTEIN

15.9 g

CARBS

59.3 g

Author's Notes

Yields 6-8 servings.

Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill the jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.

Coconut milk: I used 2 cans but for the second can, I do not use the liquid, only the cream. If you wish to make this more of stew consistency, only add cream from both cans, no liquid.

Vegan option: Omit the chicken and replace it with chickpeas and use veggie stock.

Cooking Instructions

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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 (1/2 Tbsp) , 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 Tyson® 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.

Rate & Review

4.5

2 Ratings

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Chicken Coconut Curry Soup

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