Does seeing "curried" in a recipe title intimidate you? Indian recipes can have a reputation for being complicated or difficult, but most of the time I think we're just thrown off by all those spices we're not accustomed to using. Curry dishes can actually be super simple and quick to make, with tons of flavor and health benefits.
Take this Curried Chicken Cauliflower Soup, for example. What's less intimidating than a soup? Throw everything together, let it simmer, and then sit back and be wowed by your creation.
It all centers around cauliflower — one of the world's healthiest vegetables that's chockfull of both phytochemicals and anti-inflammatories — and Bone Broth Protein, which provides you gut, skin and joint support. Last, the anti-inflammatory spices that provide both flavor and benefits in this chicken curry soup.
How to Make Curried Chicken Cauliflower Soup
You can use leftover chicken or meat from a prepared rotisserie chicken — or you can make this soup meat-free, as all the veggies and creamy coconut milk will fill you up and leave you satisfied.
First, you'll want to prep all of your veggies: cauliflower, leek and kohlrabi. Kohrabi, also called "turnip cabbage," is similar to a broccoli stem but sweeter. Be sure to remove the tough outer layer before dicing it up.
Leeks are our stand-in for onions in this soup. You'll love the sweet flavor they impart, too. Just make sure you clean leeks well before using them.
Then start with a large soup pot over medium heat. Add your butter or oil. Throw in the cut-up cauliflower, the white parts of the leek and the kohlrabi. Stir them around and sauté for 5 to 8 minutes. You want to begin to bring out the veggies' flavors and get a little color on them.
After the veggies have sautéed for a bit, turn the heat up to medium-high and add in the Bone Broth Protein Pure (mixed with 36 ounces of water), sea salt and spices. Now your kitchen is going to start smelling amazing. Bring to a boil, then turn to simmer and cover. This would be a great time to pull apart your chicken if needed.
Add in the juice of 1 lemon, the green parts of the leek, all that delicious minced garlic, your pulled chicken and two cans of coconut milk. Cook for another 20 minutes. You'll see it begin to reduce and thicken.
To finish the soup, remove the pot from the heat and stir in the lemon zest. This is going to give you a punch of fresh flavor right at the end. Cover the soup and let it rest for 5 minutes.
Finally, ladle it up and enjoy your coconut curry chicken soup. You made a curry dish! That wasn't difficult at all, was it?
Recipe developed by Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet.