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Creamy Cauliflower And Chichen Soup – creamy cauliflower and chichen soup
Stav Kogan

Creamy Cauliflower And Chichen Soup

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Servings: 4 servings
Calories: 390
Ingredients Method Nutrition

Ingredients
  

  • 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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