- 2 Tbs. butter
- 1/2–1 c. diced onion
- 8 c. chicken stock
- 2 large potatoes or turnip, diced
- 1/4–1/2 head cauliflower, cut into small florets
- 3–4 carrots, sliced
- a quarter of a large cabbage, sliced/diced thinly
- 1/3–1/2 c. coconut cream (use the code STEWARDSHIP for 10% off at that site!) (or a can of coconut milk)
- 2–3 c. cooked shredded chicken
- 1/2–1 tsp. dry ground turmeric
- 1 tsp. dried parsley
- 1–2 tsp. salt
- 1/2 tsp.black pepper
- 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) or turnips, cauliflower, 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.
* What’s coconut cream you ask? It’s the same thing as coconut butter, kind of a cross between coconut oil, coconut milk, and dry desiccated coconut – a thick paste (solid at cool room temps) that is great for baking. On the jar it says that a teaspoon in a cup of water makes coconut milk, so I tend to add it to soups and stir fries instead of buying a whole can of coconut milk. I have a lot to use because I grabbed two jars on an impulse BOGO buy here (use the code STEWARDSHIP for 10% off at that site!). 😉 I’m using a lot to make these cookies, too. Yum!
* If you don’t have any coconut cream or coconut butter, a can of coconut milk will do just fine (try to find one with the fewest ingredients). Vitacost usually has a very good brand; watch for free shipping and deals, or if you’ve never shopped there, use this link to get $10 off.
* I get cooked shredded chicken from making chicken stock or leftover from roasting a whole chicken. Too much work to cook chicken just for soup!
* What to do with the rest of the cabbage? Some awesome ideas (and why cabbage is a great buy) here.