Set the cauliflower sauce aside and start on the rest of the soup. Mix in the bay leave and add salt and pepper to taste. Next, add the cooked tender chicken, ginger, lemon juice, and chicken broth to the pot. Add the all the veggies (diced onion, carrot, garlic, and celery) and cook until they are soft and fragrant about 5 minutes. You could substitute grated cheese but if you are trying to go dairy free then nutritional yeast is the way to go. In a large pot, melt the butter over medium heat. Blend until it’s smooth and creamy like the pic below.Ī note on the nutritional yeast : it is a healthy and flavorful ingredient that gives the sauce a slightly cheesy flavor. Step 2: Add your cauliflower, olive oil, spices and nutritional yeast into a high speed blender along with a cup of the cooking liquid.
When it’s fork tender, drain but reserve the cooking liquid.
Step 1: To make the cauliflower cream sauce boil your cauliflower on the stove. Those are 3 nutrient packed veggies right there and if you use chicken bone broth, you’ll have even more good stuff in there! So the first thing you want to do is make your cauliflower cream sauce. It’s a great replacement for heavy cream or flour to thicken soups. The cauliflower cream sauce includes, cauliflower florets, olive oil, sage, thyme, salt, black pepper, garlic cloves and nutritional yeast. I also used olive oil to saute with and Better than Bouillon chicken base in this recipe. So the main ingredients in this creamy chicken soup are mushrooms, fresh spinach, cooked chicken breast and cauliflower cream sauce.
