Nightshade Free Curry Soup
Servings: 6 medium bowls
Ingredients
- 1 medium onion (diced)
- 1 tbsp coconut oil
- 1 pound cubed chicken
- 1 can coconut milk
- 1 can 100% pumpkin puree
- 1 can canned chickpeas (drained and rinsed)
- 1 cup chopped nightshade free vegetables (can be carrots, broccoli, cabbage, cauliflower, etc.)
Spices
- 1 tbsp turmeric
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tsp coriander
- 1 tsp dried cilantro
- 2 tsp salt (or to taste (TT)
- 1 tsp ground black pepper
Instructions
- Heat up a medium size pot on medium heat
- While the pot is heating dice the onion
- Add the coconut oil and diced onion to the pot and cook until the onion is carmelized (this enhances the flavor of the curry)
- While the onion is carmelizing, cube chicken into bite sized pieces
- On a separate cutting board from where you prepared the chicken, chop your nightshade free vegetables (if they need chopped)
- Add you nightshade free vegetables and cubed chicken to the pot with the pumpkin puree, chickpeas, spices, and coconut milk (I used this coconut milk, it can be found at whole foods)
- Stir well and let cook on medium/low for 30-45 minutes until the chicken is cooked through (should have a measured temp of 165° Fahrenheit or 75° Celsius).
- Serve with some coconut cream and fresh avocado!
