I found this recipe at the same time I found the Thai Chili recipe that I recently blogged about. This soup is a perfect weeknight dinner since it only takes about 30 minutes to make from start to finish.
Adapted from January 2011 Clean Eating Magazine:
Cut up one pound of boneless skinless chicken breast into bite sized pieces. Set aside.
Chop up 4 cups of cauliflower, one small red bell pepper and a medium red potato. Set aside.
Pull out your 4-quart pan or your favorite soup making pot. Heat 2T of light coconut milk over medium heat, swirling to coat pot. Be careful not to let the milk boil. Add chicken, covering the bottom of the pot and season with 4 teaspoons of curry powder.
When edges of chicken turn white, stir or flip chicken to cook other side. Cook chicken another 1-3 minutes or until lightly golden.
Add in 4 cups of low-sodium chicken broth.
Add in cauliflower, bell pepper, potato. Stir to combine.
Increase heat to medium-high and bring to a boil. Cover pot and reduce heat to medium-low and let simmer for 10 minutes.
When cauliflower and potatoes are tender, uncover pot and simmer for one more minute to thicken slightly. Season with black pepper.
Ladle soup into bowls and top with 3 tablespoons of cilantro and 1/4 cup of non-fat plain Greek yogurt.
Stir in the yogurt to make the broth creamy and to help disperse the cilantro.
I was a little scared to see if the yogurt would stir in smoothly. This definitely made the soup into a restaurant-quality soup. I’ve since eaten leftovers without the yogurt and it is much better with, but edible either way. This soup is inexpensive and easy to make, filling, tasty and nutritional. A perfect first course for your next dinner party. Your friends will be impressed and shocked that you didn’t slave over the stove all day.