Coconut Curry Soup with Chicken

Serves 6

1 small onion, chopped

6 tbsp olive oil, divided

1 cloves - 2 garlic, chopped

Sea salt and pepper to taste

2 tbsp - 3 organic curry powder

2 tsp ground cumin

1 head cauliflower, chopped

1 medium butternut squash or 2 small ones, cubed

4 cups vegetable or chicken stock

2 organic or pasture raised chicken breasts, cubed

1 can large diced tomatoes

1 cans - 2 full fat coconut milk

In a large soup pot, add olive oil and heat to medium. Add onions and garlic and saute for a few minutes. Next add spices. I suggest adding half the spices and the remaining when you add all the liquids so you can add it to your liking.

Add a splash of stock if the onions are getting dry. Next add butternut squash and cauliflower along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients 5-8 minutes.

Meanwhile, heat a saucepan on medium with olive oil and saute chicken until cooked through. Set aside.

Add tomatoes to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it. Add chicken and finally, add coconut milk and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.

Enjoy right away or allow to cool completely. Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.