1 Small Head of Cauliflower
½ lb Fresh Green Beans
3 Carrots
1 Stack of Celery
⅓ Red Onion
2 Portobellow Mushrooms
1 Can Full Fat Cocnut Milk
1 tbsp Fresh Thyme, chopped
⅛ tsp Garlic Powder
1 lb Chicked Cubed
4 cups Chicken Broth
Pepper and Salt to Taste
1
Rice the cauliflower in a food processor then cook until tender
2
Purée cooked cauliflower with a little of the coconut milk, then set aside
3
Dice all the vegetables into small pieces and place into a large soup pot
4
Add chicken broth, chopped thyme and bring to a boil
5
Continue to simmer on low heat until all veggies are tender
6
Add diced cooked chicken and heat thoroughly
7
Add puréed cauliflower and coconut and garlic powder. Stir well
8
Simmer 15-20 minutes to reduce and thicken sauce
9
Add salt and pepper to taste.
Ingredients
1 Small Head of Cauliflower
½ lb Fresh Green Beans
3 Carrots
1 Stack of Celery
⅓ Red Onion
2 Portobellow Mushrooms
1 Can Full Fat Cocnut Milk
1 tbsp Fresh Thyme, chopped
⅛ tsp Garlic Powder
1 lb Chicked Cubed
4 cups Chicken Broth
Pepper and Salt to Taste