Summary

Ingredients

• 1 kg chicken breast fillet (s) (Kikok chicken)
• 3 tablespoon coconut oil, virgin
• 250 g quinoa
• 750 ml chicken broth
• 3 leeks
• 3 carrot (s)
• 2 red pepper (s)
• 50 g coconut oil, virin
• 50 g spelled flour
• 4 tablespoon turmeric
• 1 can coconut milk
• sea-salt
• Pepper, freshly ground
• Chilli powder
• 1 cup cream

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Instructions

1. Cut the chicken breast fillet into small pieces and fry in the coconut oil. Remove the saucepan from the stove and let the meat rest on a plate.
2. Wash the quinoa so that the bitter substances are removed. Cook with 2.5 times the amount of chicken stock for about 20 minutes.
3. Slice the leek, cut the carrots and peppers into pieces and add to the quinoa 5 minutes before the end of the cooking time. Heat the pan of the chicken breast fillet again with coconut oil and sweat the flour with the turmeric. Extinguish the roux with the coconut milk and stir carefully so that it does not clump. Add the meat and quinoa mixture. Stir in the cream and season with the spices. Add water depending on the thickness of the soup.