Coconut curry soup

Serves 4

Ingredients:

  • 2 tablespoons extra-virgin coconut oil

  • 1 chopped onion

  • 1 clove garlic, crushed

  • 1 tbsp. fresh grated ginger

  • 2 tins full-fat coconut milk

  • 1 cup chicken or vegetable stock

  • 1/2 head chopped cauliflower

  • 1 handful chopped kale leaves

  • 1 tablespoon curry powder

  • 1 teaspoon turmeric powder

  • ½ teaspoon pink/sea salt

  • 2 tablespoons chopped fresh coriander leaves, for serving

  • Chopped cooked chicken, optional

Instructions:

1. In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.

2.  Add the coconut milk, stock, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.

3.  Reduce the heat to low and simmer, stirring often, for 15 minutes. 

4. Remove from the heat and stir in the meat, if using.

5. Ladle the soup into bowls and garnish with the coriander. Serve immediately.

Coconut curry soup
Salads & SoupsPippa Campbell