What comes along with that excitement? Getting to cook comfort food! And figuring out a way to make it taste like you want comfort food to taste but also be really good for you - to be something that you won't feel physically bad for eating later - something that is nourishing and healing to our bodies, which is really what comfort food is supposed to be in the first place, right?
So I went through Pinterest to get some ideas (a little secret - that's how I typically start these things...) and I came across a Paleo Chicken Pot Pie Soup - I think I "pinned" it years ago. Truly. But I decided I would take it and make it a bit my own, per usual! 🙂
Most of the Paleo recipes for this soup call for a potato-based "broth" - but I had just made Detoxinista's Cauliflower Alfredo and it got me to thinking: "I wonder if I could use a rendition of that as my broth vs potatoes?" NOT that I have ANYTHING against potatoes - I LOVE potatoes! But I also love experimenting!
Can I just tell you? This turned out RIDICULOUSLY good. Texture was on point. Taste was like all the things you want out of a pot pie filling. It is smooth, creamy, velvety, comforting and SO GOOD FOR YOU!
Hope you enjoy as much as we do!!
In a large saucepan, place ½ tbsp avocado oil or ghee over medium heat. Throw in the garlic and let cook 1 minute, until fragrant. Add in 1 head of the cauliflower with ½ can of coconut milk and a good pinch of sea salt – note that the coconut milk will not cover the cauliflower and that’s okay.
Bring to a boil, then turn to simmer, cover and cook on medium heat for 10 minutes, until the cauliflower is fork-tender and very soft. Once cooked, pour all ingredients into a high-powered blender and blend until completely smooth. Add in 1 cup of the broth and blend again until well combined. Season to taste. Set aside.
While the cauliflower is cooking, start the remainder of the soup. In a large pot or dutch oven, combine ½ tbsp avocado oil or ghee butter over medium heat. Once warm, add carrots, celery, onions and the other head of cauliflower. Sauté for about 8 minutes, stirring occasionally.
Add 3-4 cups broth, thyme, rosemary, green beans, and another good pinch of salt. Cover and cook 15 minutes, stirring regularly.
Add the cauliflower puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
Serve!
NOTES:
- I suggest roasting the second head of cauliflower that will go into the stew – it just adds that much more flavor to the finished stew. Not a must, either way is great. If you choose not to roast, follow directions above. If you choose to roast…
- Line a large sheet pan with foil or parchment paper and spray with a little avocado oil cooking spray.
- Lay one head of cauliflower florets in a single layer on the tray and spritz with a little more cooking spray and a few pinches of salt and pepper.
- Place in a 425 degree oven for 12 minutes, until slightly golden brown.
- Remove from the oven and set aside. Stir into the soup when you add the chicken in the above directions.
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Ingredients
Directions
In a large saucepan, place ½ tbsp avocado oil or ghee over medium heat. Throw in the garlic and let cook 1 minute, until fragrant. Add in 1 head of the cauliflower with ½ can of coconut milk and a good pinch of sea salt – note that the coconut milk will not cover the cauliflower and that’s okay.
Bring to a boil, then turn to simmer, cover and cook on medium heat for 10 minutes, until the cauliflower is fork-tender and very soft. Once cooked, pour all ingredients into a high-powered blender and blend until completely smooth. Add in 1 cup of the broth and blend again until well combined. Season to taste. Set aside.
While the cauliflower is cooking, start the remainder of the soup. In a large pot or dutch oven, combine ½ tbsp avocado oil or ghee butter over medium heat. Once warm, add carrots, celery, onions and the other head of cauliflower. Sauté for about 8 minutes, stirring occasionally.
Add 3-4 cups broth, thyme, rosemary, green beans, and another good pinch of salt. Cover and cook 15 minutes, stirring regularly.
Add the cauliflower puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
Serve!
