In a welcome to the middle of winter blessing, I have not had heat since last thursday. The boiler blew in my building. Talk about taking brr to a whole new level. So in the spirit of heat, I needed to cook some food that not only kept me busy, but also warmed me up. I should be sitting down and writing out some of these thoughts that are rolling around, but that will come soon. Cooking seems to be cathartic for me; meaning it lets me process in a meaningful way. Not to mention, the less time I spend outside the better because I tend to fall. She exhibit below. (sigh)
I got the idea for this when I saw a recipe for Peruvian Cilantro Lime Chicken Soup on Nutrients You Fools found here. I absolutely love Peruvian food so right away I wanted to adapt this flavor blend to be autoimmune paleo compliant. Honestly no easy feat, considering you have to leave out all nightshades that create “heat” in most curries. A savoury blend of complimenting flavours, slightly reminiscent of a green curry. Heat can be replicated on the autoimmune paleo protocol using a few things. Fresh herbs versus dried gives a stronger flavor, horseradish and wasabi can add kick, and blending them concentrates their potency.
Now nothing says winter like a cream based soup. I don’t know about you but I haven’t had cream based anything in well over 10 years. So I couldn’t tell you what they taste like. But I can tell you that this is certainly hearty enough for coldest of days. A few notes, I normally don’t make recipes with a lot of ingredients/steps/hard to find items, but in this case I was craving something more challenging. (no pun intended). Lemongrass can be found at your specialty asian stores. (I found it at Superstore) If you cannot find it, you can substitute the zest from one lemon. However, this will not have the same effect. If you substitute ground ginger for the fresh, again you will miss out on the kick and the full effect. Any type of oil will do for the avocado oil. I always use bone broth that I make. And lastly, I do use Aroy D brand coconut cream. One chilled can equals one cup of cream.
- -3 large chicken breasts
- -4 c. chicken bone broth
- -1 large head cauliflower
- -1c. chopped cilantro
- -2 large carrots,c ut into medallions
- -1 bunch green onions
- -1 stalk lemongrass
- -1 1.5 inch piece ginger
- -1 lime
- -1 tbsp chopped garlic
- -1/2 tsp himilayan sea salt
- -1 tbsp avocado oil
- -1 c. coconut cream
- Cook chicken however you normally do. No need to marinate. I bake mine in the oven.
- Cut cauliflower into large chunks and boil until softened.
- No need to drain water. In two batches, blend cauliflower with 1 c of liquid in food processor until smooth
- Add puree to broth in a large pot over low heat.
- In a large sauce pan, sauté half the green onions, the carrots and the garlic in the oil
- Once carrots are softened, add to pot
- For "curry" blend, chop lemongrass into pieces, zest lime, and peel then grate ginger
- Add to food processor with cilantro, freshly squeezed lime juice, and sea salt blend until really smooth.
- For the final step, add the "curry" to soup with coconut cream.
- Stir well and let all simmer together for at least another 10 minutes.
- Serve hot
*This post was shared at Real Food Friday #124 at Cook it up Paleo
and Autoimmune Paleo Roundup #108 at Phoenix Helix