Description
A rich and comforting detox soup packed with lean protein and a colorful medley of vegetables.
Ingredients
Scale
- 2 Tablespoons olive or avocado oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped into 1/2 inch rounds
- 2 ribs celery, thinly sliced
- 5 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons freshly grated turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 large red bell pepper, thinly sliced
- 1 lb chicken breasts
- 6 cups vegetable broth
- 1 13.5 oz can coconut milk
- 1 bunch curly kale, roughly chopped
- 2 Tablespoons lemon juice
- 1 Tablespoon tamari, coconut aminos, or soy sauce
- 1/4 cup fresh cilantro, plus more for topping
Instructions
- In a Dutch oven or large pot, add the oil. Heat it over medium heat until shimmering.
- Add the chopped onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, grated ginger, grated turmeric, cayenne pepper, salt, and black pepper. Sauté for 1 minute longer.
- Toss in the sliced bell pepper, pour in the vegetable broth and coconut milk, and add the chicken breasts. Bring the mixture to a boil.
- Reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks.
- Stir in the chopped kale and let it simmer for 3 to 4 minutes until wilted.
- Return the shredded chicken to the soup, then add the lemon juice, tamari, and fresh cilantro. Stir well, and serve.
Notes
For enhanced flavor, consider roasting the vegetables beforehand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Health
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg