This GF chicken soup is super warming during the colder months and a bit of a ‘flu buster’ because of the healing spices – ginger, garlic and turmeric. It contains plenty of vitamin A, K, B6, Calcium, E and Protein.
This soup does contain dairy (yogurt and eggs) and also chicken, but below I also give instructions for a vegan and a dairy free version.
It takes about 35 minutes to make and this recipe makes 4 portions.
- 2 tbs coconut oil
- 1 red onion, peeled and chopped
- 1 organic sweet potato, peeled and chopped
- 1 stick organic celery, washed and chopped
- 1 large carrot, peeled and chopped
- 2 organic chicken breasts, chopped in large cubes
- 3 handfuls of organic spinach
- 1 organic veggie stock cube dissolved in 400 grams of filtered water
- 1 organic red pepper, peeled and chopped
- 1 thumb size piece of ginger, peeled and finely chopped
- 1 thumb sized piece of turmeric, peeled and grated ( or use 1 teaspoon of turmeric powder)
- 2 peeled and minced garlic cloves
- 1 egg
- 3 tbs plain yogurt
- 1 tbs tapioca flour (or any GF flour)
- Salt and pepper to taste
Sautee the onions, garlic and ginger in the coconut oil for 5 minutes and then add the pepper, celery, carrots, sweet potatoes and keep sautéing for another 5 minutes. Then add the chicken and cook for another 5 minutes. Add the stock and cook for 15 minutes. Add all the spinach. In a separate bowl mix in the egg, yogurt and the tapioca flour and beat it until smooth. Take the ladle and on 4 tablespoons of the broth into the yogurt mixture ( it is important to do it one by one – as we don’t want it to curdle). Once the broth and the yogurt mixture is homogenised pour it back into the soup and cook for another 3 minutes. Enjoy!
For a dairy free option – instead of the yogurt/egg/tapioca mix, use 2 tbs of blanched almond flour and mix them in the stock before you add it.
For a completely vegan option – follow the steps above and use a can of cannellini or butter beans instead of the chicken.