High fiber, healthy fats, nutrient rich vegetables, and full of flavor this soup is a winner for the whole family! Pair it with some healthy grains if you’d like, or even add in a scoop of cooked quinoa to make this a more filling meal. Enjoy!
I adapted this recipe from Mark Hyman, who is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. For a vegan stewed version, omit the chicken and stock. For more recipes that focus on anti-inflammatory foods and functional medicine CLICK HERE.
Nutritional analysis per serving
Without chicken added:
Calories: 204
Fat: 24 grams
Fiber: 6 grams
Protein: 6 grams
Carbohydrates: 18 grams
With  approx. 3 ounce chicken per serving added:   Â
Calories:Â 346
Fat:Â 27 grams
Fiber:Â 6 grams
Protein:Â 33 grams
Carbohydrates: 18 grams                                                                                Â
Ingredients
- 2 tablespoons coconut oil
- 1 medium sweet onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 medium head cauliflower, stemmed and cut into bite-size florets
- 4 cups of chicken stock
- 1/4 tsp cayenne pepper
- 1 cup chopped kale
- 3-4 cooked, chopped chicken breasts
- 2 teaspoons ginger paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 can full-fat, unsweetened coconut milk
- 1 teaspoon sea salt
Instructions
- In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
- Then add the onions and garlic and cook for another minute. Add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
- Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
- Ladle the soup into 4 serving bowls and enjoy! Leftover soup can be stored in air-tight container and saved for lunch the next day.
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