NUTRITION

SERVINGS

INGREDIENTS

14.5 oz Chicken breast

1 tbsp Olive oil

1 cup Yellow onion

1 cup Carrots

1 cup Celery

2 cloves Garlic

2 cups Cauliflower florets

2 cups Chicken bone broth

0.25 cup Full-fat coconut milk

2 cups Baby spinach

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried thyme

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

  Heat the olive oil in a large pot over medium-high heat and brown the chicken until cooked through.

• 3

  Remove the chicken from the pot and set aside, then add the diced onion, carrots, and celery to the same pot.

• 4

  Sauté the vegetables for 5-7 minutes until softened, then add the minced garlic and dried thyme for 1 minute.

• 5

  Pour in the chicken bone broth and add the cauliflower florets, then bring the mixture to a boil.

• 6

  Reduce the heat and simmer for 10 minutes until the cauliflower is very tender.

• 7

  Stir in the coconut milk and use an immersion blender to blend the soup base until velvety and smooth.

• 8

  Return the cooked chicken to the pot and stir to combine.

• 9

  Add the baby spinach and stir for 1-2 minutes until wilted before serving warm.