← All recipes

🍽️ Creamy Chard and Coconut Soup with Chicken

380 kcal · 30 min · 4 servings

Ingredients

• 300 g chard
• 1 kohlrabi
• 1 zucchini
• 250 g potatoes
• 1 onion
• 2 garlic cloves
• 1 chili pepper
• 2 tbsp oil
• 750 ml vegetable broth
• 250 ml coconut milk (unsweetened; can)
• 0.5 tsp thyme
• 0.5 tsp allspice (ground)
• salt
• pepper (from the mill)
• 2 chicken breast fillets
• 2 tbsp chive rings

Instructions

1. 1. Wash the chard thoroughly.
2. 2. Cut the chard leaves into thin strips.
3. 3. Clean the chard stalks and dice them finely.
4. 4. Peel the kohlrabi and potatoes or wash them thoroughly.
5. 5. Cut the kohlrabi, potatoes, and zucchini into small cubes.
6. 6. Peel the onion and garlic.
7. 7. Finely chop the onion and garlic.
8. 8. Clean and wash the chili pepper.
9. 9. Remove the seeds from the chili pepper.
10. 10. Dice the chili pepper very finely.
11. 11. Heat the oil in a pot.
12. 12. Sauté the onion, garlic, and chili in the hot oil.
13. 13. Add the chard stalks, kohlrabi, zucchini, and potatoes to the pot.
14. 14. Sauté the vegetables for about 5 minutes over medium heat.
15. 15. Add the chopped chard greens to the pot.
16. 16. Deglaze the mixture with the broth.
17. 17. Add the coconut milk.
18. 18. Season the soup with thyme.
19. 19. Season the soup with allspice.
20. 20. Season the soup with salt and pepper.
21. 21. Simmer the soup over low heat for about 15 minutes.
22. 22. Lift about one-third of the vegetables out of the soup with a ladle.
23. 23. Puree the remaining soup content.
24. 24. Let the pureed soup heat up again.
25. 25. Slice the chicken meat.
26. 26. Add the chicken slices to the soup.
27. 27. Let the chicken cook through over low heat for 5 to 7 minutes.
28. 28. Add the previously removed vegetables back into the soup.
29. 29. Sprinkle the finished soup with chives.

Nutrition per serving

• kcal: 380
• Protein: 31 g · Fett/Fat: 20 g · Carbs: 18 g