1 tbsp arrowroot starch plus 2 tsp tapioca starch mixed in ¼ cup water
RecipeInstructions
In a wide bottomed large cooking pot / sauce pan, heat the coconut oil. Add the chopped bacon and saute for 3-4 mins on medium heat until the bacon gets toasted and crispy.
Next add the onions and the celery and saute for 2 mins. Then add the garlic, ginger, curry leaves and saute for 30 secs.
Then add the broccoli, turnip (or the taro root or rutabaga), the salt, and the turmeric powder. Stir to coat the vegetables with the spices and cover and cook for 5 mins on low to medium heat.
Open lid and add the mushrooms and kale. Stir fry for 2 mins.
Then add the fish pieces, the fresh herb (cilantro or parsley) and stir very gently to mix (taking care not to break the fish into too small pieces) and add the water and cover and cook for 3-4 mins.
Open lid and add the coconut milk. Check for seasoning and add more salt if needed.
Finally turn heat to low and add the arrowroot and tapioca starch slurry slowly stirring gently with a wooden spoon while adding until the soup thickens to a creamy consistency(about 1 min). Turn heat off and serve soup warm.
Notes
You can use any combination of vegetables. I have made this same recipe using acorn squash, turnip, bok choy, carrots etc. Depending upon how many veggies you end up adding, this recipe could make 1-3 servings. I usually have a large bowl of this for lunch and then there is some more left which I have for another meal paired with something else.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/12/fish-and-vegetable-curry-chowder-paleo-aip.html