Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup

Directions

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

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

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
11. Allow to cool.
12. Divide into indicated number of freezer bags, label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

1. Reheat in microwave for 1-2 minutes.