If you read my most recent post on How to Stay Healthy During the Winter Season then you know the importance of nourishing your body with essential nutrients, and supporting your gut health for a strong immune system this time of year. This soup recipe is jam packed with immune boosting nutrients making every spoonful bursting with cold and flu-fighting power.
Enjoy this immune boosting, bone warming, nutrient packed meal! And this can be easily made vegetarian/vegan by replacing the chicken broth with vegetable broth, and lentils instead of chicken.
Immune Boosting Curry Soup
1 tablespoon grass-fed butter or ghee (can also sub olive oil)
1 small onion, finely diced
3 stalks celery, finely diced
2 large carrots, finely diced
3 garlic cloves, minced
1 tablespoon freshly grated ginger root
1 tablespoon curry powder
½ tablespoon cumin
½ tablespoon dried coriander
1/4 teaspoon cayenne
Salt & Pepper to taste
3 cups chopped kale or spinach (I like to use kitchen shears to do this)
2 cups chicken broth (use bone broth for extra gut support - I used Kettle & Fire Chicken bone broth)
1 (14.5 oz) can full-fat coconut milk
1 (14.5 oz) can crushed tomatoes/tomato puree
2 chicken breasts, cooked and shredded
1. In a large pot, heat butter and olive oil over medium-low heat.
2. Add the onion, celery, carrot. Season with salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. Add the garlic and cook, stirring continuously for another minute. Add the ginger, curry powder, cumin, coriander, and cayenne and stir well for another 30 seconds.
3. Pour in the coconut milk, broth and tomatoes, stir well. Simmer on medium- low for about 15-20 minutes.
4. Stir in shredded chicken to the pot along with the kale (or spinach) and stir again to combine.