Ingredients
- 1 small onion, chopped Ingredients
- 6 tbsp olive oil, divided Ingredients
- 1-2 garlic cloves, chopped Ingredients
- 2-3 tbsp organic curry powder Ingredients
- 2 tsp ground cumin Ingredients
- 1 head cauliflower, chopped Ingredients
- 1 medium butternut squash or 2 small ones, cubed Ingredients
- 1L (4 cups) vegetable or chicken stock Ingredients
- 2 organic or pasture raised chicken breasts, cubed Ingredients
- 1 large can (796mL) diced tomatoes Ingredients
- 1-2 cans full fat coconut milk* Ingredients
- Sea salt and pepper to taste Ingredients
Instructions
- In a large soup pot, add olive oil and heat to medium. Add onions and garlic and saute for a few minutes. Next add spices. I suggest adding half the spices and the remaining when you add all the liquids so you can add it to your liking.
- Add a splash of stock if the onions are getting dry. Next add butternut squash and cauliflower along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients 5-8 minutes.
- Meanwhile, heat a saucepan on medium with olive oil and saute chicken until cooked through. Set aside.
- Add tomatoes to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it. Add chicken and finally, add coconut milk and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.
- Enjoy right away or allow to cool completely. Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.
Featured in:
This incredibly flavourful soup is filling, nourishing and it's guaranteed to become a regular in your home! It is paleo-friendly, gluten-free and dairy-free. Read More
Mar 11, 2022 BY Joy McCarthy