Creamy Chicken & Mushroom Soup


INGREDIENTS

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1/2 tsp Celtic sea salt

  • 3/4 tsp black pepper

  • 1 pinch white pepper

  • 2 cups cauliflower florets

  • 2 cups chicken broth

  • 1 Tbsp Dijon mustard

  • 2 Tbsp nutritional yeast

  • 1 tsp apple cider vinegar

  • juice of 1/2 lime

  • 1 tsp capers

  • 8 oz mushrooms, sliced

  • 1 lb chicken, cooked and chopped

  • 1/4 cup fresh parsley for garnish




INSTRUCTIONS:

  • In a medium saucepan add onion, garlic, salt and pepper

  • Cook over medium heat for one or two minutes, until fragrant and slightly softened

  • Add cauliflower and continue cooking for 1 – 2 minutes

  • Add chicken stock, cover and bring to boil

  • Lower heat and continue cooking until the cauliflower is tender about 5 – 7 minutes

  • Meanwhile, cook the mushrooms in a large skillet until golden

  • Add chicken and continue cooking until heated through. Reserve.

  • Ladle the cauliflower mixture into your blender

  • Add Dijon mustard, nutritional yeast, apple cider vinegar and lime juice and process on high speed until smooth and silky inconsistency.

  • Add capers and pulse just to mix them in and break them down slightly.

  • Pour cauliflower mixture over reserved chicken and mushrooms and simmer over low to medium heat.

  • Garnish with chopped fresh parsley


NOTES 1 serving = 4 oz protein, 1 cup vegetable

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