How to make BengaliChicken and Vegetable Soup
Prep
time: 10 minutes | Cook time: 20 minutes | Serves 4
1 (14-ounce / 397-g) can unsweetened light
coconut milk
1 medium onion, chopped
1 garlic clove, minced
¼ teaspoon dried thyme
¼ cup fresh parsley
2 whole cloves
½ teaspoon ground cinnamon
1 tablespoon finely minced fresh ginger
1 small fresh jalapeño pepper, seeded and finely chopped
1 (14½-ounce / 411-g) can fat-free, low-sodium chicken broth
½ pound (227 g) skinless chicken breast, diced
½ pound (227 g) cauliflower florets
½ pound (227 g) broccoli florets
1 large carrot, sliced
Salt and pepper, to taste
1 medium onion, chopped
1 garlic clove, minced
¼ teaspoon dried thyme
¼ cup fresh parsley
2 whole cloves
½ teaspoon ground cinnamon
1 tablespoon finely minced fresh ginger
1 small fresh jalapeño pepper, seeded and finely chopped
1 (14½-ounce / 411-g) can fat-free, low-sodium chicken broth
½ pound (227 g) skinless chicken breast, diced
½ pound (227 g) cauliflower florets
½ pound (227 g) broccoli florets
1 large carrot, sliced
Salt and pepper, to taste
1. In a large soup pot, combine coconut milk,
onion, garlic, thyme, parsley, cloves, cinnamon, ginger, and jalapeño.
Bring to a simmer over medium heat and let cook, uncovered,
stirring occasionally, for 15 to 20 minutes, or until thickened. Remove whole
cloves.
2. Stir in chicken broth, chicken, cauliflower, broccoli,
and carrot. Cover pot and simmer over low heat for 1 hour. Add salt and
pepper to taste.
Per
Serving
calories: 241 ; fat:13 g; protein: 20g; carbs: 15g ;fiber: 3g ;sugar: 4g; sodium: 218mg
calories: 241 ; fat:13 g; protein: 20g; carbs: 15g ;fiber: 3g ;sugar: 4g; sodium: 218mg
