By: Stacey Garcia

October is here and snugly sweater weather is near! This soup will help keep you warm and healthy this fall season. It’s one of my favorites. Enjoy!

Chicken & Vegetable Curry Soup
Serves 4


1 tablespoon coconut oil
1/2 large onion, chopped (about 1 1/4 cups)
1 cup fresh green beans, cut into 1-inch pieces
1 cup bok choy leaves and stems (about 1 small baby bok choy)
1/2 cup chopped carrots
1 bay leaf
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 to 2 tablespoons curry powder
3 cups gluten-free chicken broth
Salt and freshly ground black pepper
1 cup lite coconut milk
1/2 cup chopped green onions (optional)
1 tablespoon grated unsweetened, dried coconut (optional)


Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Saut?, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken stock, salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. If desired, garnish the soup before serving with green onions and coconut.


Per Serving: 370 calories (160 from fat), 18g total fat, 14g saturated fat, 35g protein, 21g total carbohydrate (6g dietary fiber, 5g sugar), 65mg cholesterol, 870mg sodium