Creamy chicken and kale soup

It is almost summer here but the weather is still dreary and cold - perfect soup weather! This one was loved by the whole family. 

CREAMY CHICKEN AND KALE SOUP (serves 4)

2 tbsp coconut oil

1 clove garlic, minced or finely diced

1 med-large white onion, peeled and diced

1/2 tsp sweet paprika

1tsp caraway seeds

1 large potato, peeled and diced

1 1/2 C water

1/3 bunch kale leaves, stripped from stems & chopped

2C coconut milk (the drinking kind)

500g boneless chicken thigh, chopped into bite sized pieces

1. Heat 1 tbsp of the oil in very large saucepan and fry garlic, onion, paprika and caraway together on high for 2-3 minutes

2. Add potato and fry, stirring, for a few minutes

3. Add water, cover and cook for 10 minutes

4. Lower heat to  medium/low, and add kale and coconut milk 

5. Cook, stirring until potato is soft

6. In a separate small frying pan heat the rest of the oil and cook the chicken in two batches

7. Add cooked chicken to soup 

8. Transfer soup to a blender and blend until smooth 

9. Return soup to saucepan and reheat if required

Serve into four bowls and enjoy immediately ❤️ 

Ingredient information (based on advice by SIGHI)

- Garlic is rated 1 and is generally tolerated well in small amounts

- Kale is not listed on SIGHI but appears to be well tolerated

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Replace coconut oil with any other tolerated oil

🔥 Leftovers will freeze very well