An easy and healthy soup with many possible variations. For example use prawns in stead of chicken, or cauliflower in stead of broccoli, or use different spices. It is also a great recipe to use uop leftover meat. Serve as starter or main course on it’s own (paleo/low carb friendly) or with some bread.
Coconut, broccoli and chicken soup (3 generous servings)
Inspired on a recipe from The Primal Blueprint Cookbook – Mark Sisson
1 liter water
1 can coconut milk (400 ml)
2 stock cubes (chicken or vegetable)
1 tsp oil
2 chicken breasts, diced
1 onion, diced
4 cloves garlic, finely diced
2 cm fresh ginger, finely diced
1/2 tsp sambal (or more if you like spicy)
1 leek, in small rings
1 head of broccoli, in small florets
juice of half a lemon/a whole lime
spices: salt & black pepper (to taste), cayenne pepper/paprika, ketoembar, lemon grass, cumin, curry (about 1/4 tsp of all, exept cumin only 1/8 tsp and curry 1 tsp or more (depending on kind of curry powder)).
Fry the onion, garlic, ginger and sambal until translucent. Add the chicken, brown a little. Add the leeks and a few spoons of the coconut milk, cook gently for a while. Add spices. Add water, stock cubes, coconut milk and broccoli. Let simmer for a while, taste and add some more spices if necessary. Check if broccoli is cooked, add the lemon or lime and serve hot.