Categories: Soup
Ingredients
- 2 tbsp. coconut oil
- 3-inch piece fresh ginger, peeled and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 large turnip, peeled and cut into 1/2-inch cubes
- 2 cups shredded kale
- 2 tsp ground turmeric
- Kosher salt and black pepper
- 4 cups chicken broth
- 15 oz. can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- Fresh lemon juice, to taste
- Whole-wheat naan bread, warmed, for serving
Directions
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Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
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Add the turmeric and 1/2 tsp each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
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Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.