Chicken Noodle Soup

CHICKEN SOUL SOUP

INGREDIENTS

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 4 (14.5 ounce) cans chicken broth

• 1/2 pound chopped cooked chicken

• 1 cup sliced carrots

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 4 Sprigs Rosemary

• Salt and pepper to taste

INSTRUCTIONS

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, Rosemary, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Coconut Curry Sweet Potato Soup

INGREDIENTS

2 Shallots, diced roughly

4 cloves garlic minced

1 large sweet potato

2 Tbsp yellow curry powder

1/4 tsp ground ginger

1 tbsp coconut sugar

3/4 tsp sea salt + 1/2 tsp pepper

1 Scallion (finely chopped for garnish)

3 cups coconut milk (either light coconut milk or plain coconut beverage)

INSTRUCTIONS

Add sweet potato to a pot of salted boiling water.

Boil for 10-12 minutes or until fork tender

Remove from heat and pour off water and let sweet potato cool.

Remove the skin and dice. Set aside

Start the soup by sweating the scallions in a large pot over medium heat in 1/2 Tbsp coconut (or olive) oil.

Cook for a few minutes and then add garlic and stir.

Season with 1/4 tsp each salt and pepper, sugar and stir. Add sweet potatoes, curry powder

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.

Bring to a simmer and then reduce heat to low. Simmer for 20 minutes 

Puree using an immersion blender, food processor or blender.

Transfer back to the pot if needed and keep heat on low until ready to serve.

Curry Chickpea Soup

INGREDIENTS

• 2 Tbsp olive oil

• 1 small onion

• 2 cloves garlic

• 1 cup Vegetable Stock

• 1 can coconut milk

• 1 inch fresh ginger

• 1 1/2 Tbsp curry powder

• 1 to 2 tablespoons honey

• 29 oz can chickpeas

• 1 Carrot Chopped

• 1 to 2 tablespoons sriracha sauce

• Chopped fresh cilantro, for garnish

INSTRUCTIONS

Heat the oil in a medium skillet over medium-low heat.

Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes.

Stir in the curry powder and garlic and cook for 30 seconds.

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.

Add the carrots, chickpeas, coconut milk, honey and a squirt of sriracha.

Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.