INGREDIENTS
- 2 tablespoons olive oil
- 2 cups parsnips, sliced ¼ inch thick (approximately 4 small)
- 2 cups carrots, sliced ¼ inch thick (approximately 3 medium)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 1.5 tsp granulated garlic
- 1 tsp salt
- 1 Tbsp chopped fresh rosemary
- 3 cups chicken stock/bone broth
- 1 can full-fat canned coconut milk, recommended brand here
- 3 cup shredded chicken, cooked, easily make chicken in your crockpot here
- Alter a soup pot or nation oven to medium-high energy and add the olive oil. Once hot, add the parsnips, carrots, onion and celery and sauté for 5 proceedings.
- Add the herb, herb, ail, restrainer and rosemary and sauté for around one note.
- Add the stock and put the lid on top and simmer for 15 transactions. Add the coconut milk and simmer for other 10 minutes or until vegetables are softened.
- Add the shredded chicken and track the sweat off the heat.
- Eat as is or ply over cauliflower lyricist.
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