Creamy Chicken & Spinach Soup (Cauliflower Cream)

By NicoleS

Try this delicious Paleo Creamy Chicken & Spinach soup. It uses cauliflower cream sauce so it's dairy free and low carb too!

Ingredients

• Cauliflower Cream Sauce:
• 4 cups cauliflower pieces
• 2 Tablespoons olive oil
• 1/4 teaspoon sage
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon crushed garlic
• 2 Tablespoons nutritional yeast (can sub grated Parmesan cheese, but not Paleo)
• 1 cup of water retained from boiling cauliflower
• Soup:
• 1 Tablespoon olive oil
• 8 oz mushrooms sliced
• 1 1/2 cup cooked chicken chopped
• 1 teaspoon crushed garlic
• 2 cups baby spinach chopped
• 1 Tablespoon Better Than Bouillon, optional but recommended (maybe use less)
• 1 cup chicken broth

Details

Servings 8
Adapted from mylifecookbook.com

Preparation

Step 1

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 (or parm) 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.