It’s Soup Season

What’s in it:

1 Tbsp avocado oil

1/2 small yellow onion finely diced

2 large carrots peeled and chopped

1 large parsnip peeled and chopped

3 stalks celery chopped

3 cloves garlic minced

1 lb boneless skinless chicken breasts chopped

2 tsp dried parsley

1 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp sea salt to taste

3 cups chicken bone broth

2/3 cup full fat coconut milk

2/3 cup cilantro

How to make it:

Heat the avocado oil in a large stock pot or Dutch oven over medium heat. Add the onion and saute, stirring occasionally, until transluscent, about 5 to 8 minutes. Add the carrots, parsnips, celery, and garlic and continue sauteeing, stirring occasionally, until vegetables are softened but still al dente, about 3 to 5 minutes.

Add the chopped chicken and cook just long enough to brown the meat, about 2 to 3 minutes. 

Add the remaining ingredients, stir well and cover. Cook at a gentle simmer, stirring occasionally, for at least 30 minutes (ideally one hour). Taste soup for flavor and add more sea salt if desired. Serve and enjoy!