Healing Chicken Soup

This soup recipe makes 6-8 servings.

Ingredients

• Cooking olive oil

• 1 yellow onion

• 1 leek

• Pink Salt

• 2 tsp of Cumin (pungent)

• 2 tsp of Coriander

• 2 tsp of Turmeric

• 2 tsp Black Pepper

• 1 small piece of ginger

• 32 oz of broth (you can choose)

• 1 can of coconut milk

• 1 bayleaf

• 1 bunch of celery

• 8 large carrots

• 1 bundle of kale

• 1 roast chicken (I picked one up from Whole Foods)

Steps

• Heat 2-3 tbs olive oil on low in deep pot

• Saute chopped yellow onion

• When onion looks translucent, saute the sliced leek

• Add pink salt, cumin, coriander, turmeric and black pepper

• Saute spices with onion and leek for a few minutes

• Add all of the broth, can of coconut milk, bay leaf and ginger

• Add the celery and carrots and heat on medium for 15-20 minutes

• Add the chopped kale and shredded pieces of chicken.

• Heat for 10-15 minutes.

• Serve warm, add a slice of sourdough with ghee if more hungry :)

Why this dish in the Vata season? Warm soups are ideal during the cool, crisp Vata season, as they nourish and soothe the digestive system. Digestive spices like cumin, coriander, and turmeric enhance flavor while supporting digestion, and coconut milk adds a light, creamy texture. For a vegetarian option, use vegetable broth and substitute tofu or legumes for chicken.