Tomato Coconut Curry Soup with Chickpeas

I don't know if it was all the travelling or the cold, rainy Spring weather we are getting but I was in SERIOUS need of some homemade, comfort food soup yesterday! I am on a HUGE coconut curry kick so here is what came out of it!

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 1 cup diced potatoes
• 28 oz can diced tomatoes, organic
• 15 oz can full fat coconut milk
• 2 cup vegetable stock (240 ml)
• 15 oz can chickpeas, drained and rinsed
• 2 cup spinach, chopped
• 1 tbsp curry powder
• 1 tsp Himalayan salt
• 1/4 tsp black pepper
• 1 bay leaf
• 4 cloves of garlic, minced or crushed
• 1 tbsp minced fresh ginger 
• 3 tbsp Cilantro
• 
  

Directions

1. Heat the coconut oil in a large pot over medium heat. Add the diced onions, Cook until very soft, about 5 minutes. Add the curry powder, ginger, garlic and bay leaf and cook for a few more minutes, until fragrant, constantly stirring to avoid burning.
2. Add the potatoes, tomatoes, vegetable stock, and coconut milk  and bring to a simmer. Cook for about 30 minutes until potatoes are just tender.  Add the chickpeas and chopped spinach and simmer for another 5 minutes or until the spinach has wilted.  Add Cilantro, salt & pepper to taste!

This soup makes AMAZING leftovers as well! 

Chickpea & Lentil Soup

Fall says to me it's time for some more soup recipes! I have been playing around with theMediterranean Diet a bit and using more chickpeas, lentils, nuts, etc.  This soup worked well because I had a ton of veggies to use up before we leave for California tonight...FREEZER SOUP!!

Chickpea & Lentil Soup

Ingredients

1 large onion, finely chopped

1 red pepper, finely chopped

4 celery stalks chopped (I always like to use the core for soup and include the leafs for flavor and color)

1 can diced tomatoes

1 can chickpeas drained/washed

1 cup dried red lentils

1/2 lemon juiced

4 cups chicken broth

2 cloves garlic finely chopped 

1 tsp grated ginger (or dried)

1 tbsp cumin

1/2 tsp coriander 

1/2 tsp cinnamon

1/2 tsp turmeric
1/4 tsp cayenne (if you want a bit of spice)

1 tsp Himalayan salt

1 tbsp Coconut Oil

Directions

1. Heat oil in large pot. Add onions, peppers, celery and cook until soft (5 minutes)

2. Add spices and cook for another 3-4 minutes.

3. Add can of tomatoes and cook down 5 minutes.

4. Add lentils, chickpeas and broth. Bring to simmer, reduce to medium low and simmer 20 minutes.

5. Serve and top with a touch of lemon juice!
** I LOVE a dollop of plain greek yogurt on mine!!

Clean Eating Tomato Bisque Soup

Totally no secret i LOVE soup!! Especially with this fall weather hitting...SOUP TIME!!! I had a bunch of AMAZING tomatoes that were going really soft..TOMATO SOUP!  This one is one your little ones will also like!

Clean Eating Tomato Bisque

Ingredients

5 big ripe tomatoes (i had a variety so i used 2 big ones, 3 romas and 5 cocktails lol)

1 medium onion

1 cup chopped carrots (i used 2 handfuls of baby carrots)

1 celery stalk 

3 garlic cloves

4 cups chicken broth (i use Better Than Boullion)

2 tsp chopped basil (about 10 leaves fresh)

2 bay leaves

2 tbsp plain greek yogurt

1 tbsp coconut oil

Directions

1. Peel your tomatoes by dropping them in a pot of boiling water for 1 minute until the crack then quickly remove and let slightly cool. Peel and set aside.

2. In a blender or food processor, finely chop onion, carrots, garlic and celery.

3. Heat coconut oil in large pot and add the chopped veggies. Cook for about 3 minutes until tender. Add tomatoes and chicken broth. Add basil and bay leaves, Cover and simmer for 30 minutes

4. Let soup cool slightly. Add greek yogurt and blend the soup until smooth!

*21 day fixers* (1.5 cup) 1 green 

Coconut Curry Chicken Soup

I was feeling a little under the weather today with a bit of a cold coming on.  It was also raining and a PERFECT day for a spicy soup.  My favorite soup is Coconut Chicken Curry soup but its always packed full of calories, sugar and chemical additives.  I decided to give it a go! I will definitely be making this again!  Now only if my husband loved curry as much as I do!

Coconut Chicken Curry Soup                        

1 tablespoon coconut oil                               

1/4 cup thinly sliced shallots                               

2.5 teaspoons red curry paste                               

3 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups low-sodium chicken broth

3 cups fresh spinach leaves                               
1/2 pound snow peas, trimmed and cut in half crosswise       
1 (13.5-ounce) can light coconut milk                               

2 1/2 cups shredded cooked chicken breast (about 1 pound)   

1/2 C. chopped green onions

1 Tbsp Powder Stevia (truvia)
2 Tbsp Fish Sauce
1/4 tsp red pepper flakes
1/2 tsp himilayan salt
1/2 cup chopped fresh cilantro (optional)             

Directions:

Heat coconut oil in pan over medium-high heat.
Add shallots and the next 5 ingredients (through garlic) to pot; sauté 1 minute, stirring constantly. Add chicken broth to pot, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes.

Add chicken, onions, stevia, and fish sauce to pot; cook for 2 minutes.

Stir in cilantro and chiles. Serve with lime wedges.

1 cup serving:

150 calories
3.5g fat

15g protein

15g carb

 *21 Day Fix------fill you green container with soup and count as 1 red and 1 yellow container**