Turmeric Chicken Soup with Cabbage and Coconut

• Gluten free

• Meat

  • 2 cup Chicken, cooked

• Produce

  • 1/4 Cabbage, large
  • 3 Carrots
  • 1/2 cup Onion
  • 1 tsp Parsley, dried
  • 2 Potatoes, large

• Canned Goods

  • 8 cup Chicken stock
  • 1/3 cup Coconut cream

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt
  • 1/2 tsp Turmeric, dry ground

• Dairy

  • 2 tbsp Butter

Found on kitchenstewardship.com

Description

Ingredients

• 2 Tbs. butter
• ½-1 c. diced onion
• 8 c. chicken stock
• 2 large potatoes, diced
• 3-4 carrots, sliced
• a quarter of a large cabbage, sliced/diced thinly
• ⅓-1/2 c. coconut cream (or a can of coconut milk)
• 2-3 c. cooked shredded chicken
• ½-1 tsp. dry ground turmeric
• 1 tsp. dried parsley
• 1-2 tsp. salt
• ¼-1/2 tsp. black pepper

Directions

• Melt butter over medium heat. Saute the onion for 5-10 minutes, stirring occasionally, until translucent (or browned, to your preference).
• Add the stock, potatoes (peeled or unpeeled), carrots and cabbage and bring to a boil.
• Reduce heat to a simmer for about 10 minutes, then add the remaining ingredients and cook until potatoes and carrots are completely soft.