Ingredients
Fresh:
Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)
1 yellow onion, diced
1 head cauliflower, cut into pieces
40 cloves garlic, peeled and crushed
16 ounces organic mushrooms, sliced
6 cups chicken bone broth
Juice and zest of 1 lemon
1 tablespoon fresh thyme
Pine nuts (for topping)
Staple:
1 tablespoon ghee
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Extra-virgin olive oil (for topping)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Heat ghee in a large pot over medium heat, sauté diced onion for about 2 minutes.
- Add cauliflower, stir, and let it brown for around 5 minutes.
- Incorporate garlic cloves, thyme, salt, and pepper to taste; cook for approximately 3 minutes.
- Introduce mushrooms and chicken bone broth. Bring the mixture to a boil, then reduce to a simmer and cook for roughly 20 minutes until the cauliflower is tender.
- Squeeze in lemon juice and add zest.
- Utilize an immersion blender, regular blender, or food processor to purée the cauliflower mixture until smooth.
- Mix in the shredded chicken.
- Serve the velvety soup in bowls, garnished with a drizzle of olive oil and pine nuts.
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