I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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It’s finally fall, which is officially my favourite time of the year! The leaves are changing and that cool fall weather that I love so much has arrived. In celebration of a season that’s full of beautiful hikes, pumpkin-spiced every and comfy sweaters I’m share my favourite hearty fall soup recipe. There’s nothing I enjoy more in the fall than curling up on the couch with a good book, a glass of red wine and a mug full of this delicious coconut curry soup. Enjoy:
This coconut curry soup is one of my fall meal planning staples. Cooler weather means it's time to incorporate more cooked foods and warming spices to support the digestive system. Coconut curry soup is a great addition to any keto or paleo diet since it's grain-free, low in carbs, and high in healthy plant-based fats.
Add the chopped leeks to a large cast iron pot along with the coconut oil, garlic and ginger and heat over medium heat until leeks soften. Add curry paste or curry powder, chilli flakes, salt and pepper, red peppers, mushrooms, broccoli and cook for 5 mins, stirring frequently. Add 1 can of coconut milk & 3 cups chicken broth (or 3 cups H20 + 3 tsb broth powder) and cook for 10 minutes until vegetables are tender. In a separate fry pan cook firm tofu, shrimp or chicken until cooked/warmed through, add your protein of choice to the bottom of bowls and top with soup, cilantro and greens to serve.