By Eli

Warming creamy chicken soup with tender veggies.

2 tbsp of extra virgin olive oil
1 onion
1 stick of celery
1/2 carrot
1 liter of water
5 tbsp creamy coconut milk
2 small chicken breast
1 zucchini
1 handful of spinach
2 tbsp of dried mushrooms
2 tsp of simply soup veggie broth
1/2 tsp of turmeric powder
Salt and pepper to taste

Over a medium heat, add olive oil in large saucepan, gently fry the onions, celery and carrots until they start to soften. Cut into pieces the chicken and add to the saucepan. Whisk in turmeric powder and simply soup broth powder. Slowly pour the rehydrated mushrooms together with 1 cup of boiling water and the chopped zucchini.

Cover the saucepan with the lid. Once it starts to slightly thicken, stir in the creamy coconut milk until heated through, about 2 min. Add the spinach and let them absorb the broth for few min. Add salt and pepper. Serve super hot.