Coriander chutney GOOP soup with curry chicken meatballs

Crockpot coriander chutney GOOP soups with curry chicken balls are dead simple to make; very hearty, flavourful, and creamy dairy-free soups for a week of meals.

Crockpot coriander chutney GOOP soups with curry chicken balls are dead simple to make; very hearty, flavourful, and creamy dairy-free soups for a week of meals.

Here we go with yet another variation on a soup I make frequently - GOOP soup (click the link for some background information on the base recipe and a bit of a love letter to Gwyneth Paltrow, aka GOOP).  

I always used to follow my favourite recipes to the letter, and I found myself getting "sick" of them and then we would break-up.  It changed everything when I realized how easy it is to substitute out one or two things - maybe cauliflower for zucchini, coriander for dill, or chicken for fish - in order to get yourself rolling with a whole new set of flavours.  No need to learn a new recipe or cooking skills, or quit a meal you love.  I love looking back and checking out how much my fave recipes have evolved; oftentimes, the current version is totally unrecognizable from the original.

For other GOOP soup variations see my recipes for:

Dead simple coriander chutney cauliflower-creamy GOOP soup with curry chicken meatballs

Adapted from A Tea Spoon of Love's recipe for chicken meatballs with coriander chutney.

Makes five servings

Ingredients

  • 2 heads of cauliflower including leaves, quartered with woody part of stem cut away
  • 4 cups broth or 2 cups drippings from roasting meat plus 2 cups of water
  • 3 T Goya Adobo Seasoning with Cumin, or 1-2 tsp each sea salt, garlic powder, oregano, turmeric, and cumin
  • 1 small yellow onion, chopped in half
  • 1 clove of garlic, peeled
  • 1 large green chili pepper, seeds and ribs removed
  • Large bunch coriander, leaves and soft stems only
  • 15 curry chicken balls
  • 5 x 1L wide-mouthed mason jars (optional)
  • 5 x 1 T 100% nut butter (optional)

Directions

Put everything except the coriander and chicken meatballs in the crockpot/slowcooker and cook on low/medium for about 4 hours, or until tender. Turn off crockpot, add coriander, then use immersion/stick blender to blend it all together. Divide chicken balls evenly into the five mason jars if you're going to take this as a pack lunch, or if you're making this for home just stir it in and let the crockpot run for an extra hour. This makes five nice, big servings - I like to top the soup with a few fresh coriander leaves for garnish, and sometimes eat it with a big dollop of natural, 100% nut butter, which adds a depth of flavour and extra stick-to-your-ribs creaminess in cold weather.

PSA: you could make this on the stovetop. You don't have to overly prep veggies or anything, just skin the onion and garlic.

Crockpot coriander chutney GOOP soups packed in mason jars for easy lunches for a week; dairy-free but creamy with cauliflower, green chili pepper, coriander, and curry chicken balls.

Crockpot coriander chutney GOOP soups packed in mason jars for easy lunches for a week; dairy-free but creamy with cauliflower, green chili pepper, coriander, and curry chicken balls.