Healing Chicken & Vegetable Soup

Ingredients:

2 tbsp coconut oil

1 lge brown onion (halved, then thinly sliced)

Small piece of fresh turmeric-size of tip of little finger (chopped very finely)

Thumb sized piece of fresh ginger (sliced thinly, then rough chop)

Half seeded, fresh red chilli thinly chopped (optional)

2 medium carrots (thinly sliced into circles)

5 red potatoes (washed and quartered)

400g chicken breast fillet (cut into bite-sized chunks)***Use a small block of tofu cut into squares here to make it vegetarian healing ;)

2 crumbled ‘massel’ vegetable stock cubes

1 x 400ml can of coconut cream

Filtered water 1200ml (use 3 of the coconut cream can)

Good pinch of fresh coriander or fresh baby spinach sprinkled over the top to serve

Method:

Gently heat the coconut oil in a deep, non-stick pan.

Add to this the chopped onion, and cook until just translucent. Then add the turmeric, ginger (and chilli if you’re adding it), cooking a further 4 minutes until fragrant. Crumble the stock cubes over this blend, and add the chicken, stirring for a few more minutes. Pop in the potatoes and carrots.

The coconut cream is next to be added, along with the filtered water. Stir all ingredients through, place the lid on and simmer for about an hour to an hour and a half on a low temperature. You’ll know its ready when the chicken in no longer pink and your potatoes are soft. You house will smell amazing!!!

***Now you could use tofu here to make this a healthy vegetarian version

Serve into bowls, adding a pinch of fresh coriander &or a hand full of baby spinach. These will gently softened into the soup upon eating. If you have a coriander hater in the house, just add spinach.

Enjoy

Shaz x