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I LOVE this soup! It’s really easy and basic to make, but tastes lovely. I actually think it tastes even better without the chicken, but I felt it needed some protein so I added some of the shredded chicken I always have on hand.
If you want a vegetarian option though or are fine to omit the protein, then you can definitely give it a go without the chicken. You can replace the chicken bone broth with vegetable stock too. This soup is great for summer or winter and the coconut cream makes it different to most other soups I’ve had!
Coconut Chicken and Spinach Soup
Ingredients
- 1 bunch silverbeet/chard, stems trimmed and leaves chopped
- 1/2 head cauliflower
- 1 onion, sliced
- 2 garlic cubes or 2 tsp minced garlic
- 100 g butter sub with ghee or coconut oil for paleo
- 3 cups chicken bone broth
- 400 ml coconut cream
- salt
- pepper
- 1 quantity whole slow cooker chicken or shredded meat from a whole cooked chicken
Instructions
- Melt butter in pot over high heat and add onions and garlic. Sauté until onions are soft. Break your cauliflower into florets and add to the pot with your chicken bone broth. Bring to the boil, cover and simmer for 10 minutes or until cauliflower is soft.
- Add and mix in spinach and coconut cream. Blitz with a stick mixer until smooth. Season with salt and pepper. Add your shredded chicken and mix through. Heat through and serve.
mistimaan says
Looks tasty