Lander Chiropractic Weekly Recipe (3/4/19): Turmeric Chicken & Veggie Soup

 Turmeric Chicken & Veggie Soup

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 2 medium yellow squash, peeled and diced
• 10 cloves garlic, roughly chopped
• 1bayleaf
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon sea salt, divided
• 13.5 ounce can coconut cream or milk
• 2 cups chicken broth
• 2 tablespoons coconut vinegar
• 1 1/2 pounds boneless, skinless chicken thighs, bite-size cubes • 3 medium carrots,

  diced

• 10 to 12 ounce bag frozen sliced okra
• for serving: minced red onion, chopped cilantro, coconut yogurt

  Directions

  1. Heat oil in a large pot over medium heat or in Instant Pot. Saute diced onion for 5 minutes until softened. Add diced squash, garlic and bay leaf and sauté 2 to 3 more minutes until garlic is fragrant.
  2. Stir in dried herbs and spices and 1⁄2 teaspoon of sea salt. Add coconut cream and bring to a simmer.
  3. Transfer half of the pot, including the bay leaf, to a blender and puree until smooth. Transfer back to the pot along with the chicken broth and coconut vinegar and bring to a boil.
  4. Stir in chicken and carrots and cook for 5 minutes until chicken is opaque. Add frozen okra and cook for 4 to 5 minutes until crisp-tender. You can cook 2 to 3 minutes longer for softer okra, depending on your preference.
  5. Serve warm topped with red onion, cilantro and coconut yogurt or cream.
• Stop by at Lander Chiropractic for an adjustment and let us know how you liked this recipe!