Paleo diet for athletes

Creamy cauliflower and chicken soup is pure cozy comfort: a silky cauliflower and coconut milk puree studded with tender bites of chicken and perfumed with tarragon. It is dairy-free, grain-free, and on the table in about 30 minutes. Crumbled bacon and fresh tarragon on top make each bowl feel special.

Creamy Cauliflower And Chichen Soup

1 tablespoon (15 ml) oil or cooking fat of choice, plus 1 tablespoon (15 ml) for sautéing

1 pound (454 g) boneless chicken breasts or thighs, chopped into bite-size pieces

1 medium yellow onion, peeled and diced

2 cloves garlic, peeled and minced

5 cups (1200 ml) cauliflower florets

4 cups (960 ml) chicken stock

1 cup (240 ml) unsweetened coconut milk

1 teaspoon (5 ml) fresh tarragon, plus 2 teaspoons (10 ml) for garnishing

2 bacon strips (optional)

Salt and freshly ground black pepper, to taste

1. Heat 1 tablespoon (15 ml) of the oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through. Remove the chicken to a clean plate and set aside.
2. Add the remaining tablespoon of oil, and stir in the onions and garlic, sautéing for about 3 to 4 minutes, or until the onions are translucent. Add the cauliflower, the stock, coconut milk and 1 teaspoon (5 ml) of the tarragon. Bring to a boil, and then reduce heat to medium, cover, and simmer for 10 minutes, or until the cauliflower is fork-tender.
3. If opting for bacon, fry the bacon in a small skillet over medium heat until crispy while the cauliflower is cooking. Remove to a plate lined with paper towels, and break up into pieces.
4. Use an immersion blender to puree the cauliflower mixture until no lumps remain, or puree in a food processor or blender until smooth, working in batches.
5. Stir the chicken into the cauliflower mixture and simmer for 3 to 4 minutes to let the flavors combine. Season with salt and pepper to your liking.
6. Serve hot, garnished with the remaining 2 teaspoons (10 ml) tarragon and the bacon, if desired.

NOTES: To save time, buy already cooked chicken at the grocery store and eliminate the steps of cutting and cooking the chicken. It might not be pastured, but it still is a good choice.

Pro Tips for Success

• Blend the cauliflower mixture until completely smooth - an immersion blender right in the pot is easiest. That silky puree is what makes the soup taste creamy without any dairy.
• Cook the chicken first and set it aside, then stir it back in at the end. Simmering it the whole time turns it tough and stringy.
• Fry the bacon while the cauliflower cooks and crumble it over the finished bowls. The smoky crunch is the perfect counterpoint to the mild soup.
• Use full-fat unsweetened coconut milk. Light coconut milk leaves the soup tasting thin instead of velvety.
• The tarragon goes in twice - a teaspoon in the simmer and the rest as garnish - so its gentle anise flavor stays bright rather than cooked-out.

Frequently Asked Questions

Can I make creamy cauliflower and chicken soup ahead of time?

Yes. It keeps for up to 4 days in the fridge and reheats gently over medium-low heat. Add the bacon garnish just before serving so it stays crisp.

Is this soup paleo and dairy-free?

It is. The creamy body comes from pureed cauliflower and coconut milk, with no dairy or flour involved. Skip the bacon garnish if you prefer.

Can I use chicken thighs instead of breasts?

Yes - thighs stay even juicier in the soup. Either way, cook the chicken first and return it to the pot at the end.

Can I freeze this soup?

It freezes well for up to 3 months. Thaw it overnight in the fridge and rewarm slowly, stirring to bring the coconut milk back together.

Stav Kogan

Creamy Cauliflower And Chichen Soup

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Servings: 4 servings

Calories: 390

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tbsp oil or cooking fat of choice, plus 1 tablespoon for sautéing
• 1 lb boneless chicken breasts or thighs, chopped into bite-size pieces
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 5 cups cauliflower florets
• 4 cups chicken stock
• 1 cup unsweetened coconut milk
• 1 tsp fresh tarragon, plus 2 teaspoons for garnishing
• 2 bacon strips (optional)

Method

 

1. Heat 1 tablespoon of the oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
3. Remove the chicken to a clean plate and set aside.
4. Add the remaining tablespoon of oil, and stir in the onions and garlic, sautéing for about 3 to 4 minutes, or until the onions are translucent.
5. Add the cauliflower, the stock, coconut milk and 1 teaspoon of the tarragon.
6. Bring to a boil, and then reduce heat to medium, cover, and simmer for 10 minutes, or until the cauliflower is fork-tender.
7. Stir the chicken into the cauliflower mixture and simmer for 3 to 4 minutes to let the flavors combine.
8. Season with salt and pepper to your liking.
9. Serve hot, garnished with the remaining 2 teaspoons tarragon and the bacon, if desired.

Nutrition

Calories: 390kcalCarbohydrates: 10gProtein: 30gFat: 24g

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