A fresh soup for warm or cold days. Make a big batch and enjoy it through out the week.

Chicken Coconut Leek Soup

Print Recipe Pin Recipe

Cook Time 40 mins

Servings 4

Ingredients

  

• 1 leek thinly sliced
• 1 cup coconut milk
• 2 cup bone broth/chicken stock
• 350 gm chicken thighs roughly chopped
• 2 carrots peeled and chopped
• 1/2 cauliflower roughly chopped
• 2 garlic cloves minced
• 1 tsp fresh ginger minced
• 1 Tbs olive oil
• 1 onion finely chopped
• 1 tsp cumin
• 1 tsp cinnamon
• 1/4 cup fresh corianfer
• 1 Tbs goat/sheep/coconut yoghurt) option
• sea salt and pepper to taste

Instructions

 

• Heat olive oil in a deep saucepan. 

  Add the onion, garlic and ginger and sauté for a few minutes. 

  Add the chicken and cook it until it is slightly browned.

  Add the stock, carrots, cauliflower, leek, cinnamon and cumin. 

  Cover with a lid and bring to a simmer. 

  Simmer for around 30 minutes. 

  Add the coconut milk. 

  Use a stick blender to puree the soup to a thickness that you like. 

  Stir through the coriander and simmer for a further 10 minutes.

  Serve the soup with a drizzle of yoghurt or coconut milk.