Creamy Chicken Soup

Ingredients

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Garlic

  Raw

  1 tsp or 3g

• Mushrooms

  White, raw

  ½ lb or 227g

• Garlic

  Raw

  1 tsp or 3g

• Bouillon cubes and granules soup

  Low sodium, dry

  1 tbsp or 8g

• Spinach

  Raw

  2 cup or 60g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add chopped chicken and sauté for 8-10 minutes, or until cooked through and no longer pink. Remove from heat and set aside.
2. To make the cauliflower cream sauce, add the cauliflower to a pan and fill with water until almost covering the cauliflower. Cover and cook until the cauliflower is fork-tender. Drain cauliflower, retaining the liquid.
3. Add the cauliflower, 1 cup of the retained liquid, olive oil, spices, nutritional yeast, and garlic to a high-speed blender. Blend until smooth and creamy. Set aside.
4. Add olive oil and mushrooms to a soup pan. Sauté mushrooms until they just start to brown. Add garlic and sauté for 1 minute more.
5. Add bouillon, spinach, and chicken broth. Let simmer for 5 minutes.
6. Add the cooked chicken and cook for 1-2 minutes until heated through.
7. Add the cauliflower cream sauce and continue to cook for a few more minutes until all the flavors meld together.
8. If you wish for a thinner soup, add more chicken broth or water. Garnish with parmesan and serve.

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