Curried Chicken Soup

This is a recipe that I previously made as a vegetarian and really enjoyed. Surprisingly though, I think I only made it a total of one time. I feel like I have a lot of recipes like that, actually — I make something, am totally into it, and then forget about it somehow. Regardless, I’m glad I remembered it because it has fantastic flavors and a nice little kick. It’s no longer vegetarian because I added chicken to it to beef it up, but if you are a veggie and read my blog, just omit the chicken. Side note here, but this soup warms me up so much that I have to turn the heat off when I eat it (no exaggeration). It’s either that or shed layers, and I prefer to eat with my clothes on.

Ingredients:

1 lb cooked chicken breasts, shredded
1 Tbsp grass-fed butter or other fat of choice
1 medium onion, chopped
1-inch piece of ginger, finely chopped
2 cloves garlic, minced
2 cups of chopped cauliflower florets
2 cups of chopped bok choy
2 cups homemade bone broth (or decent store-bought chicken broth)
2/3 cup unsweetened almond butter
1-1/2 cups full-fat coconut milk
1-1/2 Tbsp curry powder
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp sea salt
1/8 tsp cayenne (or more if you want it spicier)
Cilantro for garnishing, optional

Directions:

Melt the butter in a large pot over medium heat. Add the onion, garlic and ginger and sauté a few minutes, until onion is translucent.
Mix in the curry, allspice, sea salt, cumin, cauliflower and bok choy, and continue to cook for 5 minutes.
In a separate small saucepan, mix the almond butter and 3/4 cup of broth together over medium heat. Once the mixture is smooth, add it to the vegetables and stir for a couple minutes.
Add the shredded chicken, remaining broth, coconut milk and cayenne. Heat for about 5 minutes, or until heated through.
Serve with cilantro garnished on top, if using.