A warm hearty bowl of chicken soup with loads of anti-inflammatory vegetables and turmeric. This grain free and dairy free chicken soup is perfect for a Paleo diet but also great for anyone avoiding nightshade vegetables.

Creamy Chicken Vegetable Soup

Serves 6

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 Tbsp. coconut oil or olive oil
• 1 sweet potato, peeled and diced
• 1/2 fennel bulb, diced
• 1 parsnip, peeled and diced
• 3 carrots, peeled and diced
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 litre chicken broth, homemade is best
• 2 tsp. fresh oregano, finely chopped
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 inch piece fresh grated turmeric
• 3 kale leaves, stems removed and torn into small peices
• 1/2 cup coconut milk (I like Real Thai in the tetra pack)
• fresh cilantro for serving

Directions:

1. Add the sweet potato, fennel, parsnip, carrots and garlic to a baking sheet. Toss with olive oil, sea salt and pepper. Preheat the oven broiler and move the rack to the middle. Place the vegetables under the broiler for 5 minutes, watching so the vegetables do no burn. Toss and broil for another 5 minutes. Remove from the oven and set aside.
2. In a large pot, add the coconut oil and diced chicken. Cook until brown on one side, stir and brown the opposite side. Add in the turmeric, oregano, cumin, coriander, salt and pepper. Add the vegetables and chicken broth and bring to a boil. Reduce the heat and allow to simmer for 20 minutes or until vegetables are tender.
3. Add in the kale leaves and the coconut milk and taste for seasoning, adding more salt or pepper as needed.