adapted from http://www.thefodmapfriendlyvegan
Makes: 4 large servings
2 tbsp extra virgin olive oil
1 chicken breast
½ cup spring green onion tips, finely chopped
2 tbsp minced ginger (did not use)
1.5 cups low-sodium vegetable stock
1 cup filtered water
3 medium organic potatoes, peeled and cubed
1 cup coconut milk (homemade is best but look for one without added sweeteners)
2 cups chopped fresh organic spinach (did not use this time)
handful of fresh flat-leaf parsley (I used cilantro)
freshly squeezed juice of 1/2 lime
pinch of paprika, to taste (omit if this causes digestive distress)
Celtic sea salt, to taste
freshly ground black pepper, to taste (omit if this causes digestive distress)
Optional toppings: activated pumpkin seeds, spring green onion tips
1) Heat the olive oil on medium heat in a deep stockpot and add the spring onion tips.
2) Sautee until golden and then add the ginger. Cook for 1-2 minutes, stirring constantly until mixture becomes fragrant
3) Add the stock, water, chicken and potato cubes. Cover and turn the heat to high.
4) Bring to boil and lower heat to medium
5) Once the potatoes and chicken are almost done, add coconut milk and bring to a boil again
6) Add the spinach and cook for 1-2 minutes, then add the parsley, lime juice and seasonings
7) Cook for another 1-2 minutes and then turn off the heat
8) Allow to slightly cool and add all the soup contents to a blender (I did not blend)
9) Puree the soup until it is thick and creamy (you may have to scrape down the sides) and return to the pot
10) Cut up an avocado and put in two or three bowls.
11) To serve, heat it up, drizzle some olive oil, and garnish with (optional) activated pumpkin seeds or spring green onion tips
This was good, but nothing I would make once a week.