Apparently, not everyone looks in the fridge in the fall/winter and thinks...I'm going to make a soup out of whatever is in there. But, seriously, throwing together a soup doesn't have to be that hard! With that in mind, the following recipe is a guideline. Many of my recipes are guidelines. I just don't take the time to measure things :)
Remember, it's not worth it to take yourself or soup so seriously!
"Curry" Chicken Soup
2-4 T melted coconut oil
1 small head garlic
1/2-1 tsp cumin
1/2-1 tsp coriander seed ground to a powder in your dedicated spice grinder, i.e. coffee grinder dedicated to that type of stuff
1/2-1 tsp ginger
1/2-1 tsp chili pepper flakes
1/2-1 tsp fresh ground black pepper
1/2-1 tsp salt, or to taste
half of a leftover roasted chicken, diced
1 c diced cooked squash
1 c diced carrot
1/2 c white Zinfandel or other white wine you have on hand for cooking with
1 can full-fat coconut milk; and 1-2 cans of chicken broth or water, rinsing all the yummy stuff out of the coconut can
1 c cooked squash, not necessary to be diced
1/2-1 tsp turmeric
1. Melt coconut oil in medium soup pot. Add garlic put through garlic press or well diced along with the spices and saute a bit on low heat.
2. Add the chicken, carrot and squash as you dice it up.
3. Deglaze a bit with the wine.
4. While you're doing that, puree the second set of squash with the coconut oil and water. Add to the pot and let simmer for 20-30 minutes or longer. Add the turmeric and stir.
5. Enjoy with your 14-month old...oh wait, that's just at the Jones Cottage. But do find someone to enjoy your dinner with!
6. I made this a second time and used the 1 tsp of all the spices. It was a little spicy (with the 1 tsp pepper flakes) but we thought it tasted better!
Tomorrow, I'll post the flax seed bread recipe I made to go with this. Kind of like a bran flat bread without the wheat.
For more interesting ideas check out Monday Mania , Pennywise Platter and Slightly Indulgent Tuesdays!