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Chicken Soup for The Sinuses: Spice Infused Chicken and Roasted Vegetable Soup

After putting various cold remedies to the test, including oil of oregano, acupuncture, Hot Toddies and more, I conceded that my most favourite and effective cold and flu remedy is indeed good old chicken soup. But I do so love my Indian spices and what better way to get rid of those pesky sniffles than by making a delicious chicken and roasted vegetable soup infused with immune boosting spice and flavour


  • Olive Oil
  • 6 cups chicken stock broth
  • 1tsp. of turmeric
  • 2tsp. of paprika
  • 1 tsp. of cumin
  • 3 tbsp. yellow curry powder
  • salt and pepper to taste
  • 6 cloves garlic
  • 1” x 1” piece of ginger
  • 1 white onion
  • 1 can of coconut milk
  • 1 red pepper
  • 20 asparagus stalks
  • 1 small zucchini
  • 2 chicken breasts, good sized
  • 1 cup chopped fresh cilantro (unless you think it tastes like soap, then omit!)


Dice the red pepper and chop the asparagus into 2 inch segments, slice the zucchini into 1 cm wide rounds.

Spray a baking tray with a small amount of olive oil and place the vegetables on it.  Spray the vegetables with olive oil again and sprinkle some salt and pepper over them.  Place in an oven preheated to 375 degrees and roast them till they are soft and just slightly blackened.

Now start cooking your soup stock, bring it to a slow boil and then turn down to simmer.

Take the onion and dice.  In a pan or, heat up 3 tbsp olive oil and when it is warm add the onion.  Cook on low till very soft (15 min).  While this is cooking finely slice your ginger and garlic.  Take your chicken breasts and dice them into 1 inch square pieces.   When the onion is ready add the chicken, garlic and ginger and turn the temperature to medium.  Cook for 5 min and then add turmeric, paprika, cumin, yellow curry powder, and salt and pepper to taste.  Thoroughly stir the spices all over the other ingredients while the chicken browns.  When the chicken seems thoroughly cooked add all ingredients to the soup stock.

Remove the roasted vegetables from the oven and add them to the soup stock.

Add 1 can of coconut milk to the soup.

Thoroughly stir all ingredients and turn temperature to low and let cook for another half hour or so, then serve hot!

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