Recipes

[DiAnne]

I was looking for a chicken stock based soup that was a little different and healthy to add to my frozen soup repertoire.  I found this in the latest issue of Clean Eating and it is delicious.

2 T coconut oil
2 stalks celery, diced
1 carrot, diced
1 yellow onion, diced
1-1/4 t ground turmeric
3/4 t each ground ginger and cinnamon
1/2 t ground cumin
pinch black pepper
1-14 oz can diced tomatoes and juice
1 t salt
2 red yams, peeled and diced (about 1 pound)
6 cups homemade chicken stock or vegetable broth
2 cups diced or shredded cooked chicken
1/4 cup each chopped flat leaf parsley and cilantro
3 cups lightly packed fresh spinach leaves
1 lemon, cut in wedges

In a stockpot heat oil over medium heat.  Add celery, carrots and onion.  Cook until tender (about 6 minutes).  Add turmeric, ginger, cinnamon, cumin and black pepper and cook 1 minute, stirring.  Add tomatoes and 1 t salt.  Cook until fragrant (about 2 minutes).  

Add yams and broth.  Bring to a boil.  Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.

Add chicken, cilantro and parsley and heat through (2-3 minutes).  Add additional broth to thin out if desired.  Season with additional salt if needed.  Stir in spinach.  Top servings with chickpea croutons and serve with lemon wedges.  

I will post the recipe for the chickpea croutons separately.  

[godi]

This sounds fantastic! Thanks for sharing.