Time: 30 min.
Complexity: easily
Servings: 4

Detailed soup recipe with photos.

Ingredients:

• 3 cups shredded rotisserie chicken (skinless; about 12 oz.)
• 2 tbsp. coconut oil
• 1 root (about 7 cm) ginger, peeled and sliced
• 4 cloves garlic, thinly sliced
• 1 large turnip (about 300g), peeled and cut into cubes about 1cm in size.
• 2 cups shredded kale
• 2 tsp ground turmeric
• Salt and freshly ground black pepper
• 4 cups chicken broth
• 1 can (420 g) of canned chickpeas; drain and rinse
• Lemon juice, to taste
• Warmed whole grain naan breads, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, grilled chicken, turnip, kale, coconut milk, ginger root, garlic, lemon juice, naan bread, turmeric

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Preparation:

Step 1
• Heat the coconut oil in a large skillet over medium-high heat. Add the ginger and garlic; cook for 3 minutes, until the ginger softens and the garlic changes color. Add the turnips and kale and cook, stirring occasionally, for about 4 minutes more, until the kale leaves begin to wilt.
Step 2
• Add turmeric and 1/2 teaspoon each of salt and pepper; mix thoroughly. Add chicken broth and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the turnips are tender.
Step 3
• Add the chickpeas and chicken to the pan. Increase the heat and bring the soup to a boil. Cook for another 5 minutes. Season with salt, pepper, and lemon juice to taste. Serve with whole grains. naan breads.

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