Spiced chicken, lentil and cauliflower soup
This Spiced Chicken, Lentil, and Cauliflower Soup combines tender chicken thighs, hearty lentils, and a mix of vegetables in a creamy coconut broth, enhanced by aromatic curry paste. It's a nourishing, hearty dish that's perfect for a cozy meal any time of the year.
Cook time 30 min
Prep time 0 min
Ingredients:
2 tbsp olive oil4 chicken thighs
1 onion
1/3 cup curry paste
6 cups chicken gravy
1 cup canned lentils
1/2 cauliflower
3 cups spinach
1 cup coconut milk
1/2 cup greek yogurt
This Spiced Chicken, Lentil, and Cauliflower Soup is a hearty and nutritious dish that's perfect for a cozy night in. With tender chicken thighs, protein-packed lentils, and an array of vegetables, this soup is not only delicious but also incredibly satisfying. The addition of curry paste and coconut milk provides a delightful aromatic and creamy texture, making it a delightful meal for any time of the year.
Instructions:
- Finely chop the onion.
- Cut the cauliflower into small florets.
- Rinse and drain the canned lentils.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add the chicken thighs to the pot, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes.
- Flip the chicken thighs over and cook for another 5-7 minutes until the other side is browned as well.
- Remove the chicken thighs from the pot and set them aside. Discard the skin if desired.
- In the same pot, add the finely chopped onion.
- Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add the 1/3 cup of curry paste to the onions and stir well, cooking for another 2 minutes to let the flavors meld.
- Pour in the 6 cups of chicken gravy and bring to a simmer.
- Return the chicken thighs to the pot, along with any juices that have accumulated.
- Add the cauliflower florets and the drained lentils to the pot.
- Cover the pot and let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and the cauliflower is tender.
- Once cooked, remove the chicken thighs from the soup, shred the meat using two forks, and discard the bones. Return the shredded chicken to the pot.
- Stir in the fresh spinach and let it wilt, which should take about 1-2 minutes.
- Add the 1 cup of coconut milk and stir to combine.
- Taste and adjust the seasoning as needed, adding salt and pepper if desired.
- Ladle the soup into bowls.
- Top each serving with a dollop of Greek yogurt for a creamy finish.
- You can garnish with chopped fresh cilantro or parsley, a squeeze of lime juice, or additional chili flakes for extra heat.
Enjoy a bowl of this rich and flavorful Spiced Chicken, Lentil, and Cauliflower Soup, and revel in its comforting warmth. The combination of spices, tender chicken, and wholesome lentils ensures that every spoonful is a delight. Serve it with a dollop of Greek yogurt on top for an added layer of creaminess and enjoy a nutritious meal that’s sure to become a family favorite.
Spiced chicken, lentil and cauliflower soup FAQ:
The total cooking time for the Spiced Chicken, Lentil, and Cauliflower Soup is about 40-50 minutes. This includes the time to brown the chicken, simmer the soup, and allow the flavors to meld.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave out the Greek yogurt until you're ready to serve.
Yes, you can substitute chicken thighs with chicken breasts or even canned chicken for a quicker option. Adjust the cooking time accordingly, as breasts cook faster than thighs.
If you prefer a substitute for coconut milk, you can use almond milk, cashew cream, or heavy cream. Keep in mind that it will alter the flavor and creaminess of the soup.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. The meat should shred easily with two forks.
Tips:
- Searing the Chicken: Ensure you sear the chicken thighs until they are golden brown. This will enhance the flavor of the soup as the browned bits add depth.
- Using Fresh Ingredients: Use fresh spinach and cauliflower for the best texture and nutritional value. Fresh vegetables will always make your soup taste brighter.
- Balancing Spice Level: Adjust the amount of curry paste according to your taste preference. If you prefer a milder soup, use less curry paste or choose a milder variety.
- Coconut Milk Consistency: For a richer and creamier texture, use full-fat coconut milk. If you want a lighter version, you can opt for light coconut milk.
- Serving Suggestions: Serve the soup with a side of crusty bread or naan to soak up the delicious broth, and garnish with a sprinkle of fresh cilantro for added freshness.
Nutrition per serving
4 ServingsCalories 630kcal
Protein 30g
Carbohydrates 40g
Fiber 9g
Sugar 9g
Fat 45g
More recipes
Minestrone with meatballs
A comforting minestrone soup with savory meatballs and fresh vegetables.
08 Dec 2025Corn & potato chowder with vienna sausage
Hearty corn and potato chowder with Vienna sausage.
09 Dec 2025Potato and bacon soup
A comforting potato and bacon soup, rich in flavor and creamy texture.
16 Jan 2026Soup with ground beef, spinach and macaroni
Hearty soup with meatballs, spinach, and macaroni.
11 Dec 2025