Ingredients
Units
Scale
- 4 tablespoons of butter
- 1 onion, finely chopped
- 2 potatoes, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 1 small yellow pepper, chopped
- 1 small red pepper, chopped
- 3/4 cup sliced cabbage
- 1 cup celery, de-stringed and small sliced
- 2 tomatoes, chopped
- 4 cups chicken stock
- 4 tablespoons organic oatmeal, mixed with 2 cups of water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 2 teaspoons crushed dry thyme
- 2 tablespoons fresh lemon juice
- breast of chicken, sliced
- 2 red hot chilis, finely sliced
- black pepper to taste
- olive oil for drizzle
Instructions
- In a large saucepan, melt butter, add all ingredients, except lemon juice and bring to a boil.
- Reduce to simmer for 1 hour.
- Remove from heat, with a stick mixer, puree soup; add lemon juice.
- Add chicken and top with black pepper and chili and a good drizzle of olive oil.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 560.21 kcal
- Sugar: 12.21 g
- Sodium: 1571.75 mg
- Fat: 32.33 g
- Saturated Fat: 11.7 g
- Trans Fat: 0.51 g
- Carbohydrates: 49.34 g
- Fiber: 8.31 g
- Protein: 21.13 g
- Cholesterol: 74.48 mg
