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.
- 2268362 Upgrade to a paid membership 86613 to unlock all instructions 77270
- 2757388 Upgrade to a paid membership 12866 to unlock all instructions 28969
- 5540146 Upgrade to a paid membership 81498 to unlock all instructions 20744
- 3718523 Upgrade to a paid membership 11894 to unlock all instructions 83727
- 5994103 Upgrade to a paid membership 62084 to unlock all instructions 78947
- 3284294 Upgrade to a paid membership 26652 to unlock all instructions 4573
- 885826 Upgrade to a paid membership 24155 to unlock all instructions 29786
- 6281296 Upgrade to a paid membership 56224 to unlock all instructions 25071
- 9171579 Upgrade to a paid membership 88831 to unlock all instructions 19374
- 4477263 Upgrade to a paid membership 12288 to unlock all instructions 77784
- 1676200 Upgrade to a paid membership 86607 to unlock all instructions 84786
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
- 6102247 Upgrade to a paid membership 53367 to unlock all instructions 49588
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