Happy 2014! I am very excited about this New Year and can’t wait to see what all it has in store for my family as well as yours. It’s always fun to embark on yet another chapter of our lives. I will have to admit though, this past New Year’s came with its share of let downs. Our family came to town as they do every year to celebrate New Year’s Eve with us. Our 2 year old suddenly spiked a fever accompanied with a cough and, of course, this did not make for much comfort on us or our visiting family. So, graciously, they packed all their belongings and headed out for their 4 hour drive back home. I spent the remainder of New Year’s Eve in the bed with a sick baby boy and literally held him on and off the entire night. My husband does get kudos though because at the stroke of midnight he ran into our room and, in a very chivalrous fashion, gave me a sweet peck to ring in the New Year. All that said, when someone in this household becomes sick, I take to making some sort of soup. This time it largely consists of the orange food family…carrots, butternut squash and sweet potatoes. All of the foods from this family contain high levels of Vitamin A which supports healthy vision, decreases inflammation and helps ensure the health of our immune system.
This recipe is quick, easy and is an excellent dish to have your children assist with. You may adjust the spice levels from the black peppercorns and the chipotle chili pepper to meet your families spice tolerance. I hope you enjoy this warming soup. I look forward to a very happy and healthy year together. Thank you for all your support last year. Happy New Year.
PS….Our little one has healed nicely and is back to his normal 2 year old ball of energy.
Chicken, Vegetables and Coconut Milk Soup
1 medium onion – finely chopped
1 medium sweet potato – peeled and chopped
1 small to medium butternut squash – peeled, de-seeded and chopped
4 medium carrots – chopped
4 cloves fresh garlic – peeled and chopped
1/2 tsp herbamare or sea salt
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground black peppercorns
1/2 tsp ground chipotle chili pepper
1/2 cup extra virgin olive oil
5 cups filtered water
2 vegetable low sodium bouillon cubes
1 15 oz can full fat coconut milk
1 lb boneless, skinless chicken cooked and shredded
2 cups fresh spinach
Preheat oven to 375. Place all the vegetables except spinach in a large bowl and add all the spices and the olive oil. Toss to ensure even coating on all the vegetables. Place in the oven to roast for approximately 30 minutes. While the vegetables are cooking bring the water to a boil and add the bouillon cubes. Dissolve and turn the heat down to low until the vegetables are done. Once the veggies are done, put them in a blender or food processor along with the entire can of coconut milk. Pulse the mixture for a very short amount of time. You don’t want to over process the vegetables. Once they are pureed, add the mixture to your vegetable broth along with the cooked chicken. Let this simmer on low for about 30 minutes. Right before you serve the soup, add the fresh spinach and simmer just until it begins to wilt. Serve in large bowls with a salad or side dish of your choice.