What’s for Dinner: Turmeric Chicken Soup - SLO Classical Academy
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What’s for Dinner: Turmeric Chicken Soup

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Turmeric Chicken Soup with Cabbage and Coconut

by Katie Kimball at Kitchen Stewardship

Serves 6-8

I really should have posted this hearty, warming soup back when it was colder (wait, did it ever get cold here this past winter?), but this is so delicious, I just have to share it. Turmeric has a lot of healthful properties and gives a gorgeous pale yellow color to this soup, and the coconut isn’t overpowering. I love cabbage in soups, but if you don’t, you can substitute another vegetable – the author of this recipe recommends adding cauliflower, and we’ve put frozen green peas in too. I highly recommend this tasty twist on the typical chicken soup recipe!

Ingredients

2 Tbs. butter

1/2-1 c. diced onion

8 c. chicken stock

2 large potatoes, diced

3-4 carrots, sliced

a quarter of a large cabbage, sliced/diced thinly

1/3-1/2 c. coconut cream (or a can of coconut milk)

2-3 c. cooked shredded chicken

1/2-1 tsp. dry ground turmeric

1 tsp. dried parsley

1-2 tsp. salt

1/4-1/2 tsp. black pepper

Directions

1. Melt butter over medium heat. Saute the onion for 5-10 minutes, stirring occasionally, until translucent (or browned, to your preference).

2. Add the stock, potatoes (peeled or unpeeled), carrots and cabbage and bring to a boil.

3. Reduce heat to a simmer for about 10 minutes, then add the remaining ingredients and cook until potatoes and carrots are completely soft.

Notes (from the author)

* What’s coconut cream you ask? It’s the same thing as coconut butter, kind of a cross between coconut oil, coconut milk, and dry desiccated coconut – a thick paste (solid at cool room temps) that is great for baking. On the jar it says that a teaspoon in a cup of water makes coconut milk, so I tend to add it to soups and stir fries instead of buying a whole can of coconut milk. 

* If you don’t have any coconut cream or coconut butter, a can of coconut milk will do just fine (try to find one with the fewest ingredients). 

* I get cooked shredded chicken from making chicken stock or leftover from roasting a whole chicken. Too much work to cook chicken just for soup!

* What to do with the rest of the cabbage? Some awesome ideas (and why cabbage is a great buy) here.

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