Keto Curried Chicken and Cauliflower Soup
This curried chicken and cauliflower soup is rich with creamy coconut, mildly spiced and topped with toasted coconut pieces for added texture.
Main Course, Soup
(approx 460g ea, cut into florets)
fresh coriander (cilantro)
salt and pepper to season
Heat a tablespoon of coconut oil in a large pan or casserole dish over a medium heat. Add the chicken pieces and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
Reduce the heat and add the onion, garlic and dried spices. Stir well and sweat the vegetables until tender and fragrant.
Add the remaining coconut oil to the pan along with the cauliflower florets and stir well, covering the cauliflower in the spices and oil. Cook the cauliflower for a minute or two in the seasonings.
Add the coconut milk and chicken stock to the pan and bring to a boil. Reduce back to a simmer and add the chicken back to the pan.
Continue to simmer gently for a further 10 minutes until the cauliflower is tender and the chicken is completely cooked through.
Add the kale to the pan and stir through until just wilted.
Scatter with fresh coriander and toasted coconut flakes to serve.
This makes a great option for batch cooking, simply multiply the ingredients as required and freeze individual portions for future meals.
Cauliflower, Chicken, Curry, gluten free, keto, low carb, low carb recipe, Soup
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