Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon olive oil
- 8 oz mushrooms, sliced ( about 2 cups)
- 1 1/2 cup cooked chicken, chopped
- 2 cloves of garlic, crushed
- 2 cups fresh baby spinach, chopped
- 1 Tablespoon Better Than Bouillon (optional but recommended)
- 1 cup chicken broth or water
- 4 cups cauliflower pieces
- 2 Tablespoons olive oil
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, crushed
- 2 Tablespoons nutritional yeast (can sub grated Parmesan cheese but not Paleo)
- 1 cup of water retained from boiling cauliflower
Instruction
- To make the cauliflower cream sauce, add your cauliflower to a pan and fill with water until almost covering the cauliflower.
- Cover and cook until the cauliflower is fork tender.
- Drain cauliflower but retain the liquid.
- Add to a high speed blender along with 1 cup of the retained liquid, olive oil, spices, nutritional yeast and garlic. Blend until smooth and creamy.
- Set aside and start making the soup.
- Add olive oil and mushrooms to a soup pan.
- Saute mushrooms until they just start to brown.
- Add your garlic and sauté for 1 minute more.
- Then add your bouillon, spinach and chicken broth and let simmer for 5 minutes.
- Next add your chicken and cook for 1 or 2 minutes until heated through.
- Add your cauliflower cream sauce and continue to cook a few more minutes until all the flavors meld together.
- If you wish to it to be thinner, add more chicken broth or water.
