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.
- 8553663 Upgrade to a paid membership 56273 to unlock all instructions 69752
- 8497975 Upgrade to a paid membership 62404 to unlock all instructions 14470
- 3498999 Upgrade to a paid membership 99020 to unlock all instructions 90696
- 9293967 Upgrade to a paid membership 29113 to unlock all instructions 57762
- 6613939 Upgrade to a paid membership 49004 to unlock all instructions 23488
- 5725975 Upgrade to a paid membership 88396 to unlock all instructions 47165
- 717669 Upgrade to a paid membership 85599 to unlock all instructions 83809
- 9446059 Upgrade to a paid membership 76398 to unlock all instructions 99502
- 2290517 Upgrade to a paid membership 39921 to unlock all instructions 5880
- 1692929 Upgrade to a paid membership 94848 to unlock all instructions 86948
- 8267312 Upgrade to a paid membership 86037 to unlock all instructions 54003
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
- 3359663 Upgrade to a paid membership 73597 to unlock all instructions 83241
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