Chicken Cauliflower Curry Soup
I can honestly say that this soup is ranked up there as one of my favorites. I happen to adore the flavor of curries but there are those people (like my husband) who are not big fans. Let me follow that with…he inhaled two bowls! Besides, it’s always good to be open-minded about trying new foods so give it a go!
A few things to note. This soup comes together very quickly. It isn’t necessary to have it simmer on the stovetop for several hours to gain all the flavors. Simmering for too long will also make the cauliflower pretty mushy. I made mine a few hours before and then let it sit until dinner.
Also, I suggested a range for the curry powder and ginger due to peoples’ varying tastes for those spices. I used the full 2 Tbsps and it was delish!
- 3-4 cups cooked chicken, cut up (I used leftover baked chicken thighs)
- 2 Tbsp coconut oil
- 3 cups cauliflower, cut into small florets
- 1 onion, diced
- 1 red bell pepper, chopped
- 1-1½ cups shredded carrots
- 3-4 minced garlic cloves (2 tsp garlic powder)
- 1 cup pea pods, chopped
- 1 14 oz can full-fat coconut milk
- 2 cups organic chicken stock
- 3 cups fresh spinach (or frozen)
- 1½-2 Tbsps curry powder
- 1½-2 Tbsps ginger
- 1/2-1 tsp Himalayan salt
- 1/2 tsp ground pepper
- 1 tsp arrowroot, optional (for thickening)
- In a large stock pan, melt coconut oil over medium heat.
- Add onion and red pepper. Sauté for 3-4 minutes. Add carrots and garlic and sauté for an additional 1-2 minutes.
- Stir in the cauliflower and spices.
- Add the coconut milk and chicken stock. Stir to combine and allow to simmer for several minutes.
- Stir in the chicken and pea pods. Cover and allow the cauliflower to cook down for about 5 minutes.
- If you wish to thicken the soup, remove a small amount of the broth and combine with the arrowroot in a small bowl. Add back into the soup and stir. Allow to simmer.
- Stir in the spinach shortly before ready to serve and allow to wilt down.
- Dish up a warm bowl and enjoy!!