When that nip in the air starts to come back, I get really excited. I love cold weather, and I love cold weather comfort foods. This fall will prove a new challenge as I try to Primalize some of my longstanding fall/winter treats, but I'm up for it.
Soups, though, aren't that hard to conquer in terms of Primalizing. This one is super simple, warming, and comes together in less than 15 minutes. Great for a nourishing lunch!
Coconut Curry Chicken & Spinach Soup
Serves 4
Ingredients:
2 c. small pieces of leftover roasted chicken
2 c. organic baby spinach
1 can coconut milk
2 tbsp. coconut oil
Warming spices, any/all to your liking:
garlic powder
onion powder
ginger
nutmeg
cardamom
curry powder
turmeric
cumin
Directions:
Melt oil in medium-sized pot on medium. Add spices to your liking and let them simmer in the oil for a minute or two. Add chicken pieces, and stir to coat with oil and spices. Add coconut milk, and stir to combine. Let simmer for just a few minutes so that flavors blend and the coconut milk is warmed through. Just 3-5 minutes before serving, add the baby spinach. Serve while spinach is bright green and just barely wilted for maximum flavor.
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