Winter warmer meals
2 tablespoons coconut oil 1 small onion, peeled and chopped 1 clove garlic, crushed 1 teaspoon fresh ginger, grated ½ teaspoon cayenne pepper 1 tablespoon garam masala spice mix ½ teaspoon ground cumin 1 teaspoon turmeric powder ½ teaspoon ground cinnamon 2 cups chicken stock 1 tin crushed tomatoes 1 tin coconut cream 1 whole rotisserie chicken, flesh pulled off the bone sea salt and black pepper to taste fresh coriander leaves to serve 1. Heat the oil in a large, heavybased saucepan over medium-high heat. Fry the onion for a few minutes, then add garlic and ginger and stir until just golden. Add the cayenne pepper, garam masala, cumin, turmeric and cinnamon and fry for a few minutes longer until the spices are fragrant. 2. Add the chicken stock, tinned tomatoes and coconut cream to the pot, stir and let simmer for 30 minutes. 3. Use an immersion blender or food processor to puree the soup, then add the shredded chicken. (Do not blend with chicken – you want the texture of the shredded chicken.) Pour into bowls, garnish with fresh coriander leaves and serve.