Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version
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!
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
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Coat cauliflower florets in coconut oil #1 and sprinkle with salt.
- 8234264 Upgrade to a paid membership 61554 to unlock all instructions 87540
- 3659966 Upgrade to a paid membership 76350 to unlock all instructions 10910
- 4447895 Upgrade to a paid membership 22677 to unlock all instructions 41921
- 1394352 Upgrade to a paid membership 91217 to unlock all instructions 61440
- 2679934 Upgrade to a paid membership 58344 to unlock all instructions 14614
- 3840282 Upgrade to a paid membership 23381 to unlock all instructions 10981
- 4949528 Upgrade to a paid membership 30170 to unlock all instructions 39218
- 998585 Upgrade to a paid membership 30677 to unlock all instructions 31231
- 6425715 Upgrade to a paid membership 52589 to unlock all instructions 94957
- 3580173 Upgrade to a paid membership 90692 to unlock all instructions 51529
- 4025031 Upgrade to a paid membership 55807 to unlock all instructions 97193
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2744545 Upgrade to a paid membership 83281 to unlock all instructions 841
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Coat cauliflower florets in coconut oil #1 and sprinkle with salt.
- Arrange in a single layer on large baking sheet.
- Roast in 400 degree oven for 20-30 minutes, or until golden brown.
- Heat coconut oil #2 in a large saucepan over medium heat and add white portion of leeks, garlic, mushrooms and thyme.
- Saute about 10 minutes, or until vegetables are tender.
- Add green portion of the leeks and saute until tender, about 5 minutes.
- Mix in chicken stock, and roasted cauliflower, and coconut milk.
- Bring to a boil and stir occasionally.
- Use an immersion blender or pour into a blender to puree soup 1 cup at a time in a blender.
- 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
2 Comments
Join the discussionLove 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.
Thanks for your feedback Kathryn! We’re so glad this recipe works well for you! Happy Cooking! ~OAMM