Makes 4 Servings
Approximate prep and cook time: 40 minutes
1 tablespoons coconut oil
1 onion, chopped
1 clove garlic, minced
1 cup finely chopped cauliflower
1 tablespoon curry powder (any mix is fine)
1 teaspoon ground cumin
4 cups chicken broth (homemade is best)
3 cups chopped or shredded and cooked chicken
Juice of 1 lime
1 can full fat coconut milk
Unsweetened coconut flakes and chopped cilantro, for garnish
Salt and pepper, to taste
Heat a Dutch oven or soup pot over medium heat. Add the coconut oil and onion and cook until onions are soft, about 6-7 minutes.
Add the garlic and cauliflower and continue cooking for 5 more minutes. Add the spices. Stir for 1 minute and add the chicken stock. Simmer on low heat for 10 minutes.
Stir in the chicken, lime juice, and coconut milk. Simmer until soup is hot. Serve topped with coconut flakes and cilantro.
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