Cauliflower soup with chicken breast strips

Ingredients for 6 servings:

• 2 small cauliflowers
• 2 onions
• 3 cloves garlic
• 2 tbsp coconut oil
• 1 tsp turmeric powder
• 1 tbsp curry powder
• 1 ½ liters of homemade vegetable broth
• 1.2 kg chicken breast fillet(s)
• 1 can of creamy coconut milk, approx. 400 g
• ½ bunch parsley
• Salt and pepper, black, freshly ground
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

paleo, SiS, low carb

Wash the cauliflower and cut into florets, peel and dice the onions and garlic. Heat the coconut oil in a large pot over medium heat and sauté the diced onions and garlic until translucent. First add the turmeric and curry, then the cauliflower and sauté for a few minutes until the spices begin to release their aroma. Top up with vegetable stock and simmer in a covered pot for about 20 minutes. Meanwhile, finely chop the parsley and cut the chicken breast into cubes or strips against the grain. After 20 minutes, add the parsley and coconut milk and purée the soup until smooth. Then add the chicken breast and simmer for another 10 minutes. Season to taste with salt, pepper, a little nutmeg, and curry and turmeric if desired. Serve sprinkled with parsley if desired. Alternatively, you can purée the coconut milk until frothy and stir it into the finished soup; this will give it a slightly more coconutty flavor, which isn’t the case otherwise. The soup is really delicious – the kids love it even though they don’t like cauliflower or coconut.