Tuesday, April 14, 2015

Transformation Tuesday - Chicken Noodle Soup

It's Transformation Tuesday and today and instead of transformation of a body we're going to look at transformation of a recipe! 

Who doesn't love chicken noodle soup? 

But with high sodium and all those noodles it can be a hard one to swallow. Today I am transforming chicken noodle soup...Moroccan style. 

1 medium onion, diced
4 teaspoons of Moroccan spice (recipe below)
2 to 3 cups of coconut milk
1 tablespoon of coconut oil
3 cups of chicken stock
2 cups of sweet peppers
1 cup of sweet potato purée
2 cups of diced tomatoes
4 cups of spinach, fresh. 
Dash of salt and red pepper flakes
Two yellow summer squash cut into noodle like shapes or julienned
2 cups of chicken. 

1) Bake sweet potato in the oven on 400 for 30 minutes or boil on the stove until soft. Puree when done.
2) Meanwhile, add some coconut oil into a small pan over medium heat. Sautee the diced onions and peppers for five minutes or until they are soft.
3) Stir in the Moroccan spice blend and cook for another couple of minutes until the smell of the blend becomes potent. 
4) Add in the diced tomatoes, coconut milk and chicken stock. Raise the heat until the soup is simmering. 
As it simmers, season with some salt and red pepper flakes to your liking and add in the sweet potato puree to help thicken. 
5) Add the chicken and squash noodles and stir thoroughly to combine all of the ingredients. Cook for another 5 to 10 minutes until the noodles have softened slightly. 
6) Remove from heat and stir in the spinach last allow the spinach to wilt be for serving. 
*Recipe adapted from "It Starts With Food Cookbook".*

Moroccan spice blend: 
1 teaspoon ground cumin 
1 teaspoon ground ginger
 1 teaspoon Himalayan salt
 3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
 1/2 teaspoon Cayenne pepper
1/2 teaspoon ground allspice
 1/4 teaspoon ground cloves

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