When I was pregnant with my 2nd child, I went to my first Indian restaurant. My husband had found one in the new town we moved to and loved it and said I had to try it. Prior to that pregnancy, I had an aversion anything spicy, so Indian food just never sounded like my cup of tea.
So I went to the restaurant and had chicken tikka masala and naan. The masala was good, but oh man, the naan sold me. I was an Indian-foodie for life after that. Although I’ll admit I never ventured much past masala and curry.
the one Indian dish I make on the regular around here is our family’s favorite Coconut Curry Chicken. I make a double batch and we have leftovers for a week. But it was time for a new (and easier) favorite to take the spotlight in our kitchen.
Enter this low-carb dairy-free masala soup that is enriched with collagen protein. I love it because it’s soup-er (haha!) easy to make and everyone loves it (they all went back for seconds, that’s how I know they actually like it and aren’t just being nice).
- 2 Tbsp Avocado Oil
- 2 stalks Celery, chopped
- 4 cups Chicken Broth
- 1 can Diced Tomatoes
- 2 tsp Onion Powder, sliced
- 1 tsp Garlic Powder, minced
- 2 Tbsp Garam Masala
- 2 tsp Smoked Paprika
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 1 tbsp Lemon Juice
- 2 cans Coconut Milk
- 3 Tbsp Collagen Protein
- 2 cups Riced Cauliflower
- 6 Cooked Chicken Thighs
- In a large pot over medium heat, heat the avocado oil and add the celery. Saute until softened, about 3 minutes.
- Add the chicken broth, diced tomatoes, onion and garlic powders, garam masala, paprika, cinnamon, and salt. Stir to combine, bring to a gentle boil and let simmer 5 minutes.
- While the soup is simmering, chop the chicken into bite-sized pieces. Set aside.
- Pour the canned coconut milk and lemon juice into a bowl and whisk to combine the cream and water until it's smooth. Sprinkle the collagen over the surface and let it sit and soften for a minute or two. Whisk it all together to combine until no lumps remain.
- Add the coconut milk, chicken, and riced cauliflower to the soup. Stir to mix everything together and let simmer for another 5 minutes. Serve hot.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 455Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 84mgSodium: 897mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 28g
Nutrition is calculated by a third party and may not be 100% accurate