Superfood Chicken Soup

Ingredients:

• 2 tbsp. l. coconut oil
• 7 cm ginger root, peeled and thinly sliced
• 4 cloves garlic, thinly sliced
• 1 large turnip (about 280g), peeled and cut into 1cm cubes.
• 2 cups shredded kale or other winter greens
• 2 tsp ground turmeric
• 4 cups lightly salted chicken broth
• 1 can (425 g) canned chickpeas, rinsed
• 3 cups shredded rotisserie chicken (skin removed; about 12 oz.)
• Freshly squeezed lemon juice, to taste
• Warm whole grain naan, for filing

Preparation:

1. In a large saucepan, heat the coconut oil over medium-high heat. Add the ginger and garlic; cook until the ginger softens and the garlic begins to darken, about 3 minutes. Add the turnips and cabbage and cook, stirring occasionally, until the cabbage wilts, about 4 minutes.
2. Add turmeric and 1/2 teaspoon each of salt and black pepper; stir to coat. Add chicken broth and 3 cups of water. Bring to a boil, then reduce heat and simmer until the turnips are tender, about 10 minutes.
3. Add the chickpeas and chicken to the pot. Increase the heat to medium-high and bring the soup back to a simmer. Cook until the chicken is heated through, about 5 minutes. Season with salt and pepper to taste and drizzle with lemon juice. Serve with naan bread.