A beautiful winter warmer recipe by Lee Holmes of Supercharged Foods. A classic stovetop staple, this immune-boosting soup has an aroma that makes it the perfect comfort food on a chilly night. If you’re further advanced on the gut-healing protocol, you can eat this soup unblended.
Gluten Free, Wheat Free, Dairy Free, Sugar Free
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- or 3 tablespoons extra virgin coconut oil
- 3 garlic cloves, sliced
- 1 onion, chopped
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon sumac
- 1 heaped teaspoon sweet paprika
- 1 tablespoon ground turmeric
- 50 g (½ cup) almond meal
- 6–8 skinless organic chicken thigh fillets
- 2 cups chopped green vegetables
- (e.g. bok choy [pak choy], zucchini [courgettes],
- spring onion [scallion], English spinach)
- 2 large mushrooms, sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons wheat-free tamari
- 2 tablespoons lemon juice
- 1 litre (35 fl oz/4 cups) chicken stock
- 2 thyme sprigs
- Celtic sea salt and freshly cracked black pepper, to taste
- Preheat the oven to 170°C (325°F).
- Heat 1 tablespoon of the oil in a flameproof casserole dish over a medium heat. Add the garlic and onion, and cook for 3–4 minutes or until browned. Leave in the casserole dish and set aside.
- Combine the spices and almond meal on a plate. Roll the chicken thighs in the spice mixture until covered.
- Heat the remaining oil in a frying pan over medium heat. Add the chicken and brown on both sides, then transfer to the casserole dish with the onion and garlic. Add the remaining ingredients except the thyme and seasoning, then bring to the boil. Reduce the heat to low and simmer for 5 minutes.
- Add the thyme and season to taste. Transfer the casserole dish to the oven and bake for 30 minutes or until the chicken is cooked through and tender. Allow to cool slightly, then purée in a food processor or blender until smooth.