• Tweet

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

• Preheat the oven to 425°.
• Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
• Arrange in a single layer on the baking sheet.
• Sprinkle with FRESH ground sea salt and black pepper.
• Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
• In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
• Add the onion and a bit of salt.
• Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth.
• Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
• Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
• Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
• Remove the pot from the heat and let it cool for a few minutes.
• Using an immersion blender blend until smooth.
• Add the butter.
• Add the lemon juice and nutmeg and blend again.
• Add chicken pieces.
• Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
• Ladle into bowls.
• Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.