Spiced chicken, lentil and cauliflower soup
Warm up with a flavorful Spiced Chicken, Lentil, and Cauliflower Soup. Made with tender chicken thighs, aromatic curry paste, hearty lentils, and nutrient-packed spinach, this comforting soup is simmered in rich chicken gravy and finished with creamy coconut milk and tangy Greek yogurt. Perfect for a nourishing meal that's both satisfying and delicious. Ready to tantalize your taste buds in under an hour!
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.
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.
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.
Nutrition per serving
4 ServingsCalories 630kcal
Protein 30g
Carbohydrates 40g
Fiber 9g
Sugar 9g
Fat 45g
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