Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup

Let's Cook

Ingredients

4 servings
  • 3 cups Cauliflower Florets, Frozen
  • 2 tablespoons melt Coconut Oil #1 Order Now!
  • ¼ teaspoons Salt
  • 1 tablespoon Coconut Oil #2 Order Now!
  • 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 Order Now!
  • 2 cups cook and shred Chicken, Boneless Breasts
  • ¼ teaspoons Black Pepper

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Baking Sheets

Directions

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

Freezing Directions

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

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

1 serving = 1 cup
  • 490 Calories
  • 28g Fat
  • 274mg Cholesterol
  • 521mg Sodium
  • 1475mg Potassium
  • 31g Carbs
  • 5g Fiber
  • 11g Sugar
  • 37g Protein
  • Zone Blocks: 5 Protein 9 Fat 3 Carb

About This Recipe

The richness of the coconut cream and boldness of the roasted cauliflower and mushrooms is extremely satisfying. The addition of the shredded chicken adds a heartiness that keeps you full for hours!

Meet The Cook

Christine is a busy mom with a house full of boys. She tries to keep those boys full while following a Paleo diet and loves to stay active and Crossfit. Since she’s always making a mess in the kitchen, that also means she spends a ton of time cleaning it!

Published:

OAMM Cook Christine

New to Once A Month Meals and Freezer Cooking?

If yes, then welcome! We're happy you've found us! Our goal and mission is to help you and your family make time for what matters most by simplifying your meal time routine using freezing cooking. Click below to find out more about how we can help you and your family save time in the kitchen.