They say a picture speaks a thousand words - then this picture says "eat me, you won't regret it!"
Trying to stay warm while it's -10 in NYC, so I thought of two things, other than a wine jacket and cozy blanket. Warm spices like cayenne pepper and curry, and a hot soup. Put those together and you've got a bangin' hearty soup that'll warm you right up!
Such a simple recipe and ready in less than 45! This soup can be easily frozen which is perfect for meal prepping or a quick dinner when you don't have time to make something else.
Bon appétit and happy cooking!
Author: Serena Moroukian
Prep Time: 25 min. Cook Time: 25 min. Total Time: 50 min
Yield: serves 4 to 6
Ingredients:
1 onion, chopped
2 cloves garlic, minced (with salt if using mortar and pestle)
1 tbsp coconut oil
3 large carrots, diced
2 cups cauliflower rice
1.5 quarts (6 cups) chicken broth
1 can garbanzo beans (chickpeas)
3 cups kale, packed
4 chicken breasts, cubed
2 tablespoons olive oil
2 1/2 tablespoons curry (save 1/2 for the end)
1 tsp ginger
1 tsp cayenne pepper
1 tsp turmeric
Instructions:
Sauté onions and minced garlic in coconut oil over medium heat, until onions are browned.
Add cauliflower rice and carrots to pan and cook for about 7-10 minutes. The veggies should be charred a bit.
Add chicken broth and cover so that the soup can get to a slow simmer.
While soup is simmering, start preparing chicken. Mix cubed chicken with 2 tablespoons of olive oil, curry, ginger, cayenne pepper, and turmeric. Cover with plastic wrap and set in the fridge for 5 minutes.
In a separate pan, add marinated chicken over medium heat. Cook thoroughly (about 7 minutes) and add to the simmering soup once cooked.
Bring soup to a boil again and you know that it's done. Serve immediate, or store in the fridge for 3 days. This soup can also be frozen in separate containers, which is great for meal prepping.
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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