Mulligatawny Soup

Ingredients

• 1-2 organic chicken breasts
• coconut oil
• sea salt
• pepper
• 1 chopped leek
• 1 chopped yellow onion
• 1-2 chopped carrots
• 4 finely chopped garlic cloves
• 1 tsp grated ginger
• 2 tbsp curry powder

*add cauliflower, broccoli, chopped kale, etc. to increase vegetable content)

• 1 litre organic low sodium vegetable or chicken broth
• 1 cup of coconut milk
• 2 tbsp lemon juice
• boiled brown basmati rice or quinoa (up to 1 cup in the entire pot or just add to each bowl for grain-eaters)
• apple

*optional to also add hot sauce & cilantro
*To make Paleo – skip the rice/quinoa. To make vegetarian – substitute beans/chickpeas for the chicken.

Directions

1. Bake chicken breasts and cut into cubes.
2. Brown the cubes in a skillet with coconut oil, sea salt and pepper. Set aside.
3. Sautee in coconut oil: leek, yellow onion, carrots, garlic cloves (*optional to add cauliflower, broccoli, chopped kale, etc. to increase vegetable content).
4. Add ginger & curry powder.
5. Once softened, add vegetable or chicken broth, coconut milk, lemon juice. Simmer for 30 mins.
6. When ready to serve, add boiled brown basmati rice or quinoa & garnish with chopped apple (optional to also add hot sauce & cilantro).