Coconut & Turmeric Chicken Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder (or a small piece of fresh turmeric, grated)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon black pepper
• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 4 cups (1 liter) chicken or vegetable broth
• 1 can (400ml) coconut milk
• 1 cup spinach leaves
• Salt to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preparation:
   • Heat the coconut oil in a large pot over medium heat.
   • Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onions are soft and translucent.
2. Spices:
   • Stir in the turmeric, cumin seeds, coriander powder, and black pepper. Cook for another minute until the spices are fragrant.
3. Chicken:
   • Add the chicken pieces to the pot and season with salt. Cook until the chicken is browned on all sides.
4. Soup Base:
   • Pour in the chicken or vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 20 minutes.
5. Final Touches:
   • Stir in the spinach leaves and continue to cook until the spinach is wilted and the chicken is fully cooked.
   • Adjust the seasoning with salt and pepper as needed.
6. Serve:
   • Ladle the soup into bowls. Garnish with fresh cilantro and serve with a wedge of lime on the side.

This soup is a perfect blend of nourishing ingredients and Ayurvedic spices, promoting digestion and wellness. It’s ideal for a keto diet due to its high fat content from coconut milk and nutrient-rich ingredients that support intermittent fasting by keeping you satiated longer. Enjoy this comforting and healthful meal!

Coconut & Turmeric Chicken Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder (or a small piece of fresh turmeric, grated)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon black pepper
• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 4 cups (1 liter) chicken or vegetable broth
• 1 can (400ml) coconut milk
• 1 cup spinach leaves
• Salt to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preparation:
   • Heat the coconut oil in a large pot over medium heat.
   • Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onions are soft and translucent.
2. Spices:
   • Stir in the turmeric, cumin seeds, coriander powder, and black pepper. Cook for another minute until the spices are fragrant.
3. Chicken:
   • Add the chicken pieces to the pot and season with salt. Cook until the chicken is browned on all sides.
4. Soup Base:
   • Pour in the chicken or vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 20 minutes.
5. Final Touches:
   • Stir in the spinach leaves and continue to cook until the spinach is wilted and the chicken is fully cooked.
   • Adjust the seasoning with salt and pepper as needed.
6. Serve:
   • Ladle the soup into bowls. Garnish with fresh cilantro and serve with a wedge of lime on the side.

This soup is a perfect blend of nourishing ingredients and Ayurvedic spices, promoting digestion and wellness. It’s ideal for a keto diet due to its high fat content from coconut milk and nutrient-rich ingredients that support intermittent fasting by keeping you satiated longer. Enjoy this comforting and healthful meal!