This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? 🙂 This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? 🙂 Enjoy! 🙂
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
*This page contains affiliate links.
In my journey of wellness, I have found that there is one particular pantry staple that is essential: good ol’ coconut milk. 🙂 What I have also discovered is that I don’t love the fact that many coconut milks contain stabilizers and thickeners which I believe take away from the nutritional value of the product. In fact, a common ingredient now found in store-bought cartons of “dairy milk substitutes” such as coconut or almond milk is carrageenan, an ingredient with no nutritional value and known to cause possible health problems. Read more about this potentially harmful ingredient here.
Another thing worth noting regarding coconut milk is that some coconut milks come in cartons, while others come in cans. If I do buy coconut milk, I always prefer to buy it in the can, but I do make sure that I use one that contains no added fillers, stabilizers, or thickeners. Another detail that I watch is that the company uses cans which are BPA free. Finally, I prefer to use the full-fat version of coconut milk versus the light, especially when using it for paleo treats (It usually yields a better product. Plus, it contains healthy saturated fats as well as medium chain fatty acids.) If an individual comes to me looking for my recommendation for a canned coconut milk, I suggest this one
Yet, one fact about coconut milk in a can: it is not necessarily cheap, especially if you are using it frequently (my toddler loves to drink it right from the glass!). That is why homemade coconut milk is an excellent choice. Not only is it a much cheaper alternative, but it is also very easy and quick! One can easily make a batch in 10 minutes. 🙂 I also think that it tastes better than any I have tried from the can or the store-bought cartons. What are waiting for? I am pretty certain you will enjoy the final product.
Homemade Coconut Milk
2 cups of shredded coconut
4 cups filtered water
Directions: Place the coconut and water in a high-speed blender and blend on high for several minutes. Pour through a mesh strainer and then again through a thin dish towel to remove any remaining coconut shreds. Use over cereal, in recipes, or straight out of the glass with one of my warm gooey brownies. 🙂
*Thank you, Healthful Pursuit, for the recipe. 🙂
*Disclosure: This page contains affiliate links.
What about you? Do you make your own coconut milk? How do you use it?