This creamy, flavorful Paleo Mulligatawny soup is my new favorite go-to on weeknights! A easy, AIP-compliant way to get a nourishing dinner on the table.
Tips for making Paleo Mulligatawny Soup:
- I make mine with cauliflower rice, but you could totally use regular rice if you can tolerate it. I also chose to keep this soup pretty mild so it would be AIP compliant, but feel free to add paprika or chili powder to make yours a little more flavorful!
Paleo Mulligatawny Soup
INGREDIENTS
- 1 tsbp coconut oil
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 cups diced chicken breasts
- 1/2 cup sweet onion diced
- 1 medium apple chopped
- 6 carrots peeled and chopped
- 3 celery stalks chopped
- 1/4 tsp salt
- 1/4 cup Cilantro fresh
- 1 tsp turmeric
- squeeze of lemon juice
- 4 cups chicken bone broth I used bonafide provisions
- 1 can coconut milk
- 2 cups cooked cauliflower rice for serving
INSTRUCTIONS
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Place coconut oil, garlic, and ginger in a large pot over medium heat.
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Saute for 2-3 minutes, and then add chicken and onion. Cook on medium-high for about 5 minutes per side, or until each piece is white and cooked through. Remove from the skillet and set aside.
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Add celery, apple, and carrots to the skillet, with additional oil if needed. Saute for 7-8 minutes, or until softened. Return the chicken to the skillet.
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Add chicken broth, coconut milk, turmeric, thyme, and salt to the skillet. Stir to combine as you bring the soup to a boil, and then reduce to low heat to simmer for 10 minutes.
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Serve over cooked cauliflower rice and enjoy!
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