recipe: tandoori chicken international veggie soup

My friend and I came up with this simple and cleanse friendly soup recipe while at the grocery store this week. Since I am on a January budget and cleansing, this soup had to be cost efficient and detox friendly. And it is!  The cost was only about $50 and it made enough frozen leftovers for months! It is sugar free, dairy free, gluten free, refined flour free, and essentially candida friendly (the tandoori spice does contain mustard, if you are restricting vinegar, substitute with curry powder). It is immune boosting and very nutrient dense. You can be sure to feel extremely full and satisfied after a big bowl of this delicious soup!

Ingredientsmadison soup

  • 2 cups Brown rice
  • 4 cloves of elephant Garlic
  • 1 red onion
  • Chicken breast or thighs
  • olive oil, butter or duck fat
  • 2 tbsp tandoori curry paste (look for one that doesn’t have sugar)
  • 4-5 carrots
  • 1 head cabbage, only 1/2 is used in the soup
  • 1-2 heads broccoli
  • 1 head bok choy
  • 5 stalks celery
  • 4 L vegetable stock (look for one that doesn’t have sugar or yeast)
  • 1 cup red lentils



1) To make the rice very flavorful we cooked the rice in equal parts chicken stock and water with lots of duck fat (you can use butter), an entire onion and 2 cloves of elephant garlic. (Which is probably 6-8 regular sized cloves.) While the rice is cooking get started on the cabbage.

Normally I would prefer red cabbage over green cabbage because of the additional iron you get from red cabbage but the store didn’t have any so I ended up going with green. I used the same recipe from Dr Kent’s blog hormone balancing roasted red cabbage. Cut the cabbage in half, add some garlic to a hollowed out middle, throw some oil on it, wrap it in tin foil and bake for approx 1.5 -2 hours.

2) Cut the chicken in 1″ pieces/ bite sized pieces and cook it in a big pot with a fat source. Once the chicken is fairly cooked, add the tandoori paste and the broccoli. I used about 2 heads of broccoli, however this makes A LOT of soup. Be prepared for months of frozen leftovers. Add the chopped carrots and celery and let the flavors mix together for a few minutes before adding the rest of the chicken stock with an addition .5-1L of water (depending on how much soup you are making or how big your pot is) and the red lentils. Add the bok choy last.

3) Once the cabbage has cooked for about 1.5-2 hours (you’ll know it’s ready if you stick a fork in it and it’s soft enough that the fork goes through easily) cut half of the cabbage in small bite sized pieces and throw it in the soup too.

4) The soup gets better with time, so if you can wait about an hour to eat it do, it’s well worth the wait.

5) Our idea was to pour the soup over the rice rather than put the rice in the soup. It will maintain the flavor of the rice more instead of diluting it in the soup.

There you have it, homemade, Tandoori chicken & red lentil, international vegetable soup. With flavors from India, China, and Eastern Europe this recipe is sure to sustain and please.

I would just like to give major props to Kelvin Byrgesen for helping me create this recipe. Thanks!


Happy healing,


Madison Isenor C.H.N, Iridologist

MadisonWith years of experience in holistic health, Madison is passionate about educating others in their desire for optimal wellness. After achieving a diploma in holistic nutrition, Madison went on to receive her 200hr yoga teacher training in Brazil. She has an eagerness to learn accompanied by a willingness to grow and develop personally.


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