Sweet and Spicy Coconut Chicken Soup

This is a fun, Asian inspired soup to add a little something different to your day. Everyone I shared it with agreed it was delicious, spicy and sweet. I'll admit the ingredients sound a bit odd, but trust me, they complement each other excellently. To make it a bit easier for you, I labeled what I felt were optional or provided an alternative. This is recipe is also a great way to get more from your farmers market chicken :) So be adventurous, combine the apples and tamari and be amazed!   

Ingredients:

• 2-cubes of chicken stock(or 2 tbsps olive oil)
• 1/2 sweet onion, finely chopped
• 4 cloves minced garlic
• 1 large parsnip(or carrot/sweet potato) chopped into ~1 cm cubes
• 1 bag frozen cauliflower
• 1 green apple, finely chopped 
• 1 can black beans or lentils (or 2 cups cooked)
• 2 cups cooked and shredded chicken (mine was frozen) (optional)
• 1 can coconut milk
• 2 cups water
• 1 tomato chopped (optional)
•  1/4 tsp red pepper flakes
• 1 tbsp tamari
• 2 tbsps date syrup (or honey/tamarind paste)
• 1 tsp ground ginger
• juice of one lime
• 1/4 tsp black pepper(optional)
• 1/4 tsp turmeric(optional)
• 1/4 tsp coriander/ 1 cup chopped fresh cilantro
• 2 cups fresh kale (or frozen just add earlier)
• 1 tsp basil

Directions:  

1. Prepare Ingredients. 
2. Heat chicken stock in the bottom of a medium soup pot for ~1 min
3. Add onions and when they start to turn translucent add the garlic
4. Cook til onions start to brown, then add the parsnip, cauliflower, apple, beans,chicken, coconut milk and water.
5. Bring to a boil for 1 minute then reduce to a simmer for about 15 mins or until vegetables are tender.
6. Add remaining ingredients ( not basil) and cook until kale is wilted. Taste, see if it needs more spice, add to your liking then add basil, eat and enjoy!