Soup in a slow cooker with cauliflower and coconut milk
Composition / ingredients
6
Servings:
Cooking method
1. Prepare the products: peel and finely chop the onion, peel the carrots and cut into large pieces. As well as carrots, chop celery. Peel and chop the garlic.
2. Put the chicken in the bowl of the slow cooker, put carrots, celery, onion, garlic on top of it. Add salt, pepper, thyme and paprika.
3. Pour coconut milk and chicken broth over the chicken and vegetables.
4. Cook on the "Stewing" mode for one hour. If it is possible to adjust the temperature, you can set the minimum and cook for 3-6 hours.
5. Put the cauliflower in a bowl, cook on the "Soup" mode at a standard temperature for 10 minutes.
6. Divide the thighs into large pieces, arrange the soup on plates.
7. Season with lemon juice and parsley.
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Coconut milk - 230 kcal/100g
- Paprika - 289 kcal/100g
- Sea salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
- Chicken thighs - 185 kcal/100g
