This might is probably the second favorite meal I have made on the elimination diet so far, right behind the Avocado dressing.
This was flavorful, filling, but not too heavy. I made a BIG batch. So big I needed 2 pots because I don’t have a really big one in our kitchen here. (! So note, if you don’t have a big pot you may want to half the recipe.) But it made excellent leftovers with some brown rice or millet for the next couple of days.
Creamy Coconut Chicken Soup
2 tbs extra virgin olive oil
1 tbs coconut oil
1 large onion, chopped
2 teaspoon whole cumin seeds
2 teaspoons garam masala
2 teaspoon turmeric
1.5 teaspoon sea salt
1.2 kg organic chicken breast, cubed
1 can coconut milk
3 cups homemade chicken stock
3-5 cups water
4 large carrots, sliced into rounds
3 stalk celery, diced
450g green cabbage (1/3-1/2 of a medium head), sliced
230g fennel (1 large bulb), sliced
120g sweet potato (1 medium), diced
3 cloves garlic, minced
1.5 tbs ginger, minced
Cilantro to top
In a large soup pot heat 2 tbs olive oil over medium heat. Saute onion ~4-5 minutes until starting to soften, add in carrots, celery, fennel, garlic and ginger. Continue to cook another 5-7 minutes. Once vegetables are starting to soften add 1 tsp turmeric, salt, pepper, sliced cabbage and sweet potato, pour broth over vegetables and add enough water to fully cover everything. Simmer ~15 minutes until sweet potatoes and cabbage are soft.
While the vegetables are simmering, heat the coconut oil in a second smaller pot over medium heat. Once hot, add cumin seeds (you can test it by adding 1-2 seeds. If they pop and sizzle the oil is ready) and sauté about 1 minute, until fragrant. Then add turmeric and chicken. Cook chicken 3-4 minutes, tossing to brown all sides. Pour the can of coconut milk over chicken (shake well first), scrape up any browned bits on the bottom of the pan and simmer 10 minutes.
Add cooked chicken and coconut milk to pot of vegetables. Mix together carefully. Then stir in garam masala. Simmer everything together for a few minutes before serving. Top bowls with fresh cilantro.