Chicken Cauliflower Curry Soup

 

Chicken Cauliflower Curry Soup

 

Serves: 3-4

INGREDIENTS:

1 tbsp coconut oil

1-2 organic whole carrots, chopped into small rounds

½ cup leeks, chopped

1 Tbsp curry powder

½ tsp turmeric

4 garlic cloves, chopped finely

1 cup low sodium chicken stock * use vegetable stock for vegan

3 cups water

1 head cauliflower, florets only about 2 cups

1 -15 oz can chickpeas, drained and rinsed

1 tsp cilantro

1 tsp garlic powder

1 cup chicken *optional

DIRECTIONS:

1. In a large pot, heat coconut oil on medium heat.
2. Add carrots , leeks, garlic cloves curry and turmeric. Sauté, stirring often about 2 min.
3. Add garlic powder. Stir for 30 sec.
4. Add broth and 3 cups water. Bring to a boil, cook for about 5 min.
5. Add cauliflower and simmer for 5-10 min or until cauliflower softens.
6. Stir in chickpeas, cilantro and chicken for last 5 min.
7. Enjoy with feta cheese crumbled on top, optional.
8. Serve immediately