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Paleo Mulligatawny Soup

COURSE Main Course
Cuisine Indian
Keyword soup
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
SERVINGS 4

INGREDIENTS

  • 1 tsbp coconut oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 cups diced chicken breasts
  • 1/2 cup sweet onion diced
  • 1 medium apple chopped
  • 6 carrots peeled and chopped
  • 3 celery stalks chopped
  • 1/4 tsp salt
  • 1/4 cup Cilantro fresh
  • 1 tsp turmeric
  • squeeze of lemon juice
  • 4 cups chicken bone broth I used bonafide provisions
  • 1 can coconut milk
  • 2 cups cooked cauliflower rice for serving

INSTRUCTIONS

  1. Place coconut oil, garlic, and ginger in a large pot over medium heat.
  2. Saute for 2-3 minutes, and then add chicken and onion. Cook on medium-high for about 5 minutes per side, or until each piece is white and cooked through. Remove from the skillet and set aside.
  3. Add celery, apple, and carrots to the skillet, with additional oil if needed. Saute for 7-8 minutes, or until softened. Return the chicken to the skillet.
  4. Add chicken broth, coconut milk, turmeric, thyme, and salt to the skillet. Stir to combine as you bring the soup to a boil, and then reduce to low heat to simmer for 10 minutes.

  5. Serve over cooked cauliflower rice and enjoy!