The perfect marriage of spice and comfort, this Ayurvedic inspired recipe is great for leftovers and a zero waste kitchen. Plus it’s paleo, gluten free, dairy free and Mind Body Reset friendly.
I use a leftover roast chicken on day 3 once I’ve eaten all the best bits, and you really only need the legs and back meat left to get enough meat. Otherwise you can use 4-6 raw drumsticks, thighs or equivalent.
First cook chicken and stock.
Cook chicken carcass with skin and the lot in a slow cooker with the lid on, on low heat for 12-24 hours. Keep full of water, about 2 litres should do for the whole time. Add a few bay leaves, a splash or white white or apple cider vinegar, salt and ½ to 1 cup mild vegetable scraps like carrot ends, celery or fennel tops. Be careful not to over flavour the stock with too many strong veg.
The meat will be very tender after all this cooking time. Let the whole pot cool for about an hour then pour through a mesh strainer to separate your liquid. Set aside.
Then gently pull all the meaty bits off the bones and set aside. It should be about 2 cups worth.
Now to make the soup.
- Saute ¼ cup diced onion in 3-4 tbs extra virgin olive oil
- Add 1 diced potato (I prefer purple skinned sweet potato but use whatever you have)
- Add 1/2 cup raw cashews
- Plus ½ head cauliflower chopped small and chunky
- Saute together for 5 or so then add a little stock, saute another 5 then add the rest of the stock, if you don’t have enough use part water
Next add spices.
- 2 tsp garlic powder, 1 tbs paprika, 2 bay leaves, 1 tsp ginger, ½ tsp Kashmiri medium chilli (or to taste), 2 tsp turmeric powder
- Salt to taste
Cook together for 30-60 mins. Flavours set really nicely overnight.
Delicious on it’s own or with coconut cream or coconut yogurt. Great for your skin, liver and gut! Enjoy.