Description
A golden, nutrient-rich soup combining turmeric and black pepper for enhanced bioavailability, with chicken thighs providing lean protein in a warming olive oil and coconut milk base
Ingredients
1/4 cup olive oil
1 medium onion, diced
1 large leek (white and light green parts)
3 large carrots, thinly sliced
3 celery stalks, thinly sliced
3 garlic cloves, chopped
1 teaspoon dried powdered turmeric
1 teaspoon poultry seasoning (sage, thyme, rosemary blend or all-purpose seasoning)
2 boneless skinless chicken thighs (about 1.5 lbs total)
4 cups unsalted vegetable stock
1/2 teaspoon black pepper
1 cup coconut milk (full fat)
1/2 cup frozen green peas
1/2 teaspoon salt
1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large pot over medium heat
Add onion, leek, carrots and celery
Sauté 5-7 minutes until vegetables soften
Add garlic and cook 2 minutes
Stir in turmeric, poultry seasoning and black pepper
Add chicken thighs and cook 5 minutes per side
Pour in vegetable stock and bring to simmer
Reduce heat to low, cover and cook 15 minutes
Stir in coconut milk, peas and salt
Cook 5 minutes more until peas are tender
Finish with lemon juice
Notes
Use extra virgin olive oil for greater polyphenol content
Substitute ginger for leek for different flavor profile
Add a splash of non-dairy soy sauce for umami
Best served warm within 2 hours
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stewing
- Cuisine: Wellness/Healthy