This is one of my favorite soups. It was very light and tropical tasting. The curry and coconut mix was fantastic.
Sorry we don’t have step by step pictures with these instructions. We weren’t planning on making this a post until we tasted it before dinner. Thus, we only had the finished soup. I hope you enjoy it as much as we did!
Ingredients
- 1 pound chicken breast
- 1 tbsp coconut oil
- 1 tbsp dried ginger
- 1/3 cup fresh parsley
- 1 tbsp of curry powder
- 4 cups chicken stock
- 1 cup chopped tomato
- 1 cut parsnip
- 1/2 cup turnip
- 3 cups water
- 2/3 cups coconut cream
- Pepitas
- Cilantro
Instructions
Take chicken breasts and put in a soup pot with 1 tbsp of coconut oil. Add ginger, and parsley then cook on the bottom of the pot.
When fully cooked, add chicken stock, tomato, parsnip and turnip. Cover with about 3 cups water.
Heat to a boil, then simmer until the turnips are soft. Shred the chicken if there are any large pieces.
Before serving, add 2/3 cup coconut cream. Stir until melted.
Top with pepitas and fresh cilantro
Alternately, you could add all of the ingredients in a slow cooker and enjoy hours later.
- 1 pound chicken breast
- 1 tbsp coconut oil
- 1 tbsp dried ginger
- 1/3 cup fresh parsley
- 1 tbsp of curry powder
- 4 cups chicken stock
- 1 cup chopped tomato
- 1 cut parsnip
- 1/2 cup turnip
- 3 cups water
- 2/3 cups coconut cream
- Pepitas
- Cilantro
- Take chicken breasts and put in a soup pot with 1 tbsp of coconut oil. Add ginger, and parsley then cook on the bottom of the pot.
- When fully cooked, add chicken stock, tomato, parsnip and turnip. Cover with about 3 cups water.
- Heat to a boil, then simmer until the turnips are soft. Shred the chicken if there are any large pieces.
- Before serving, add 2/3 cup coconut cream. Stir until melted.
- Top with pepitas and fresh cilantro
