This tasty and filling soup provides you with plenty of your daily vegetables and spices to give you a healthy boost if feeling a bit run down. Turmeric is the new superfood so add in abundance! And don’t forget to make extra as it will keep in the fridge as a great lunch option too.
Ingredients: serves 4 - 5
Coconut oil for cooking
1 large red onion
2 cloves garlic
Small piece ginger
1 large sweet potato
500g butternut squash
½ tsp cumin
1 tsp turmeric
1 tin coconut milk
750ml chicken stock
2 chicken breasts, chopped into small bite sized pieces
Chop all the vegetables into pieces – size doesn’t really matter but smaller pieces will cook quicker.
Heat a small amount of coconut oil in a large casserole pan and add the onion and garlic and cook gently for a few minutes.
Once soft, add the ginger, carrots, squash, potato, cumin and turmeric. Stir and cook for a few minutes before adding the coconut milk and chicken stock.
Bring to the boil then reduce the heat to low, put a lid on and leave to gently cook until the veg are soft (it can be left for as long as you need it to).
About 10 minutes from the end quickly fry the chicken pieces in a separate frying pan until cooked through.
Then blitz the soup vegetables with a hand blender until the consistency you desire. If you like it thinner then add more stock.
Finally add the chicken pieces to the soup and heat through for a few minutes.
Serve and enjoy!