PCOS Ethiopian Paleo Recipes: Lunch - Paleo Ethiopian Soup
Nutrition per Serving
350
Calories
25g
Protein
20g
Carbs
15g
Fat
Grocery List: Chicken breast, vegetable broth, carrots, onions, garlic, Berbere spice mix, olive oil, salt, and pepper. This recipe has a low Glycemic Index (GI) due to the high fiber content from the vegetables and the lean protein from the chicken.
Ingredients
1 cup of diced chicken breast (225g), 2 cups of vegetable broth (500ml), 1 cup of diced carrots (128g), 1 cup of diced onions (160g), 2 cloves of garlic, 1 tablespoon of Berbere spice mix (7g), 1 tablespoon of olive oil (15ml), Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. 2. Add the onions and garlic and sauté until the onions are translucent. 3. Add the chicken and cook until no longer pink. 4. Add the carrots, Berbere spice, salt, and pepper, and stir well. 5. Pour in the vegetable broth and bring the soup to a boil. 6. Reduce the heat and let it simmer for 20 minutes. 7. Serve hot.
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