Back
Recipes / Lunch

Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version

Plan This Recipe Print

Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version

Christine
The Cook
4 Servings
12 Ingredients
2 Comments

The richness of the coconut cream paired with the boldness of the roasted cauliflower and mushrooms makes for a surprisingly satisfying combination. Plus the addition of tender shredded chicken adds a heartiness that keeps you full for hours!

Read More
4 Servings
12 Ingredients
2 Comments

Ingredients

  • 3 cups Cauliflower Florets, Frozen
  • 2 tablespoons melt Coconut Oil #1
  • ¼ teaspoons Salt
  • 1 tablespoon Coconut Oil #2
  • 2 ⅔ cups slice Leek
  • 2 teaspoons mince Garlic, Cloves
  • 3 cups slice Mushrooms
  • 1 teaspoon Thyme, Dried
  • 3 ¼ cups Chicken Broth/Stock
  • 1 cup Coconut Milk, Canned
  • 2 cups cook and shred Chicken, Boneless Breasts
  • ¼ teaspoons Black Pepper

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat cauliflower florets in coconut oil #1 and sprinkle with salt.
  2. 6856520 Upgrade to a paid membership 8903 to unlock all instructions 8253
  3. 201878 Upgrade to a paid membership 71488 to unlock all instructions 91980
  4. 7725548 Upgrade to a paid membership 23718 to unlock all instructions 42960
  5. 4839616 Upgrade to a paid membership 25115 to unlock all instructions 36742
  6. 6388108 Upgrade to a paid membership 54048 to unlock all instructions 54480
  7. 9720582 Upgrade to a paid membership 802 to unlock all instructions 41435
  8. 5547856 Upgrade to a paid membership 8385 to unlock all instructions 71680
  9. 8850687 Upgrade to a paid membership 76335 to unlock all instructions 69165
  10. 1583118 Upgrade to a paid membership 63724 to unlock all instructions 48499
  11. 1437130 Upgrade to a paid membership 7712 to unlock all instructions 44358
  12. 7401027 Upgrade to a paid membership 32095 to unlock all instructions 63261

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3647563 Upgrade to a paid membership 81937 to unlock all instructions 84999

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Coat cauliflower florets in coconut oil #1 and sprinkle with salt.
  2. Arrange in a single layer on large baking sheet.
  3. Roast in 400 degree oven for 20-30 minutes, or until golden brown.
  4. Heat coconut oil #2 in a large saucepan over medium heat and add white portion of leeks, garlic, mushrooms and thyme.
  5. Saute about 10 minutes, or until vegetables are tender.
  6. Add green portion of the leeks and saute until tender, about 5 minutes.
  7. Mix in chicken stock, and roasted cauliflower, and coconut milk.
  8. Bring to a boil and stir occasionally.
  9. Use an immersion blender or pour into a blender to puree soup 1 cup at a time in a blender.
  10. Stir in cooked shredded chicken and pepper, return to a boil and then remove from heat

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
486
Total Fat
27g
Saturated Fat
20g
Trans Fat
0g
Cholesterol
86mg
Sodium
912mg
Total Carbohydrates
30g
Fiber
5g
Sugar
10g
Protein
34g
WW Freestyle
12

Categories

shellfish-free, fish-free, soy-free, paleo, fall, winter, gluten-free, dairy-free, gluten-free-dairy-free, whole30, kosher, egg-free, gaps, real-food, all-in-one-meal, low-carb, aip-friendly, wwfreestyle, soup/stew/chili

Categories

shellfish-free, fish-free, soy-free, paleo, fall, winter, gluten-free, dairy-free, gluten-free-dairy-free, whole30, kosher, egg-free, gaps, real-food, all-in-one-meal, low-carb, aip-friendly, wwfreestyle, soup/stew/chili

2 Comments

Join the discussion

  1. Love this!! First time made recipe as written. It didn’t last long in the house. The 2nd time I doubled it and left 2nd half of mushrooms and cauliflower out until the end so it would be chunkier. Also used baked chicken thighs, meat is so moist.

    Reply