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Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version

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Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup - Lunch Version

Christine
The Cook
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!

Read More
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

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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?

  1. Coat cauliflower florets in coconut oil #1 and sprinkle with salt.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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

Categories

paleo, fall, winter, gluten-free, dairy-free, gluten-free-dairy-free, whole30, kosher, egg-free, gaps, real-food, all-in-one-meal, low-carb, aip-friendly, wwfreestyle, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

paleo, fall, winter, gluten-free, dairy-free, gluten-free-dairy-free, whole30, kosher, egg-free, gaps, real-food, all-in-one-meal, low-carb, aip-friendly, wwfreestyle, soup/stew/chili, soy-free, fish-free, shellfish-free

2 Comments

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  1. Love 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.

    Reply