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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Includes sweet potatoes and cauliflower. A nice use for leftover chicken. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 tablespoon fresh ginger, grated |
salt & freshly ground black pepper |
1 teaspoon curry powder (or more to taste) |
1 cup apple cider |
1 large sweet potato, peeled and diced |
4 cups cauliflower, coarsely chopped |
2 cups cooked chicken, shredded or 2 cups cooked chicken, cubed |
Directions:
1. In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Season with curry powder and cumin and cook an additional 3 minutes, stirring.
3. Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.
4. Add 4 cups water and sweet potatoes and bring to a boil.
5. Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.
6. Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.
7. Stir in chicken and simmer until warmed through; season with salt and pepper.
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