It’s soup season and this chicken and vegetable curry soup is full of flavor and packed with all the good stuff!

Ingredients:

2 tbsp olive oil

350 grams yellow onion

2 tbsp minced garlic

2 tbsp Indian Hot Curry powder

4 tsp of grated ginger

6 cups of chicken broth

2 cans fire roasted diced tomatoes, undrained

1 can chickpeas, drained and rinsed

315 grams carrots, sliced into rounds

400 grams cauliflower florets

200 grams zucchini

1 tbsp salt

1 1/2 tsp pepper

100 grams baby spinach

8 ounces shredded chicken

Instructions:

In a sauté pan, heat oil.

Add onion and cook, stirring until translucent - about 4 minutes.

Add garlic, curry powder, ginger and cook for 1 minute.

Tip: This step can be done the night before.

Transfer to crock pot and stir in broth, tomato, chickpeas, and carrots. Set to high for 3 hours.

After 3 hours stir in cauliflower, zucchini, salt and pepper. Cover and continue to cook for 1 hour on high.

Tip: If you don't want to wait that last hour, make extra steamed vegetables the night before and add them.

Add shredded chicken and spinach. Stir until wilted.

Tip: This can easily be made into a vegetarian dish by replacing the chicken broth with vegetable broth and eliminating the shredded chicken.

Serves 8. Serving size 464 grams

Protein 13g/Carbs 28g/Fat 5g/Calories 198