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Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version
Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version
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!
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
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 420
- Total Fat
- 26g
- Saturated Fat
- 20g
- Trans Fat
- 0g
- Cholesterol
- 85mg
- Sodium
- 890mg
- Total Carbohydrates
- 16g
- Fiber
- 3g
- Sugar
- 6g
- Protein
- 31g
- WW Freestyle
- 11
- Diabetic Exchanges: 4 Fat
- 0 Fruit
- 0 Milk
- 0 Other Carb
- 0 Starch
- 3 Veg
- 4 Lean Meat
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