Cream of Chicken and Veggie Soup

By á-114869

{Paleo, AIP, whole 30}

Ingredients

• 4 cups cauliflower ( a small head)
• 4 cups bone broth
• 2 cups water
• 2 cups shredded cooked chicken
• 2 carrots
• 1 zucchini
• 8 brown mushrooms
• 1 1/2 t sea salt
• 1 T mixed herbs
• 1 lemon
• 3/4 cup frozen spinach
• 1 cup parsley
• 4 spring onions (greens only)

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from adventuresinpartaking.blogspot.ae

Preparation

Step 1

- Place cauliflower, broth & water in a pot and bring to a boil. Simmer until cauliflower is soft.
- While cauliflower is cooking - dice the carrots & zucchini and thinly slice mushrooms.
- Using an immersion blender (or normal blender), blend the cauliflower mixture until completely pureed.
- Add carrots, zucchini & mushrooms to the cauliflower puree and add enough water to cover the veggie. Simmer until carrots are almost cooked through.
- Add chicken (chopped or shredded), salt, dried herbs & frozen spinach
- Simmer until spinach is thawed and warmed through.
- In the last few minutes of cooking, add chopped parsley & spring onions and the juice of the lemon.
- Salt to taste & enjoy!