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Cream Of Cauliflower & Chicken Soup

Course Appetizer, Dinner, Lunch
Cuisine Paleo, Primal
Servings 6
Calories 335 kcal


  • 1 bag Cauliflower (frozen, about 3-4 c)
  • 3 tbsp Coconut oil (melted)
  • Sea salt (to taste)
  • 4 c Leeks (thinly sliced (white portion only))
  • 3 tbsp garlic (minced)
  • 3 c Mushrooms
  • 1 tsp Thyme (dried, plus more for garnish)
  • 3 1/4 c Bone broth*
  • 2 c Coconut milk
  • 2 c Cooked (shredded chicken)
  • Pepper (to taste)


  1. Preheat oven to 400.
  2. Lay cauliflower florets flat on a baking sheet lined with aluminum foil or parchment paper. Drizzle 1 tbsp coconut oil over the cauliflower and sprinkle with sea salt.
  3. Roast for 20-25 minutes, turning halfway through.
  4. While the cauliflower is roasting, melt 2 tbsp coconut oil in a large soup pot.
  5. Add in garlic and sliced leeks. Sauté until translucent. If the leeks begin to burn, feel free to add 1/4 c of water.
  6. Once the leeks are almost done, add in thyme. Mix well.
  7. Add bone broth, roasted cauliflower, and coconut milk. Bring to a light simmer.
  8. Using either a regular blender or an immersion blender, blend several cups of the soup until it’s smooth or until it reaches your desired consistency. I like mine hearty so I don’t blend it all.
  9. Now you can add the mushrooms and heat the soup through. Add salt and pepper to taste.
  10. Serve hot with a light sprinkle of thyme on top.

Recipe Notes

Freezes well.
* Bone broth: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/

Nutrition Facts
Cream Of Cauliflower & Chicken Soup
Amount Per Serving
Calories 335 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 19g119%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Sodium 61mg3%
Potassium 695mg20%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 9g10%
Protein 8g16%
Vitamin A 2700IU54%
Vitamin C 34.7mg42%
Calcium 90mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.