A nice variation - Serves 2
- 2 cups chicken stock
- 1 cooked chicken breast in chunks
- 14 oz coconut
milk, tinned
- 1/2 medium onion peeled and chopped
- 1 cloves garlic peeled and chopped
- 1 teaspoon turmeric
- 1 tablespoons olive oil
- Chopped
Carrot & Celery
- Salt
& pepper
1.
Heat the olive oil in a large saucepan on a
medium heat.
2.
Add the garlic and onion and saute for 3 minutes
until soft.
3.
Add the turmeric and saute for 1 minute.
4.
Add the chicken stock, chopped vegetables and
coconut milk, bring to the boil and then simmer for 20 to 25 minutes.
5.
Blitz until smooth, can leave some veggies whole
6.
Add chicken and warm for 5 minutes
7.
Season with the salt and pepper.
Calories 350, Net Carbs 15
