LCBO Food & Drink Holiday 2024

SOLO SUPPERS

Dinner for One Soup’s on—and it’s especially delicious, courtesy of global influences that bring buckets of vibrant flavour to a winter favourite—with leftovers to boot!

PREP 15 mins

TOTAL 30 mins

SERVINGS 4

BY MICHAEL ELLIOTT ————— PHOTOGRAPHY BY STACEY BRANDFORD

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

SHOPPING LIST 0 12/3 cups (400 mL) butter chicken sauce

0 12/3 cups (400 mL) coconut milk 0 21/4 cups (560 mL) low-sodium chicken broth 0 1/2 head cauliflower, cut into small florets 0 2 lbs (905 g) boneless, skinless, 0 4 tsp (20 mL) fresh lemon juice 0 1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving 0 Garam masala for serving 1. In a large pot, bring sauce, coconut milk and chicken stock to a boil over high heat. Reduce heat to medium. Add cauliflower. Cook, stirring occasionally, until al dente, about 4 minutes. Add chicken. Cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Remove from heat and stir in lemon juice and half of cilantro. 2. Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilan tro and a pinch of garam masala. 3. Portions can be covered and refrigerated up to 5 days or frozen up to 1 month. chicken breasts, cut into 1-inch (2.5-cm) chunks

WHAT TO SERVE

Josh Cellars Chardonnay LCBO 25266, 375 mL, $11.95 The rich texture of coconut milk demands a wine with its own creamy body—an opulent Californian Chardonnay with oaky vanilla spice.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

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HOLIDAY 2024 ————————