recipes / Lunch / Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup

Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup

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!
4 Servings Meet The Cook Christine Christine Print
Paleo Creamy Chicken Mushroom Roasted Cauliflower Soup

Ingredients

Freezer Containers

Supplies

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

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

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

  1. Reheat in microwave for 1-2 minutes.

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