This is the perfect recipe for January, the time of year when I just hide under a big blanket and want to eat something warm. Yes, for those who wonder, I live in London, where it seldom drops below 10 ° C, but when it comes to winter I’m a bit of a hassle.
This soup is pure comfort. It has chunky vegetables, tender chicken pieces and a deliciously creamy base, all the best parts of the traditional chicken pot pie.
I promise all pie crust fans that this soup is so delicious and easy to prepare that you will not miss the pastry. And who really wants to mess around with grain-free pie crust when the rest of this recipe is so easy and comes together so quickly.
Traditional chicken pot pie is made with heavy cream and flour. This recipe tastes exactly the same, but is made for almost every recipe from my vegetable garden, cauliflower! By cooking the cauliflower in chicken broth and then pureeing with almond milk, it becomes incredibly creamy, the perfect base for chicken pate.
I used a leftover chicken in the fridge, but also rotisserie chicken would work well. Alternatively bake 2 chicken breasts in the oven for about 30 minutes and then chop them.
If you make a Whole30 like so many at this season, the green peas can be traded for green beans to approve this Whole30. Even if you are not on Whole30, green beans would be a tasty addition to this soup.
I made a double batch of this soup and frozen it in small portions, so I have a light lunch or dinner over the winter. I am really excited that you try this soup. I think you will love it!
- 3 cups cauliflower florets
- 3 cups chicken stock
- 1 cup almond milk
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic
- 1 cup diced celery
- 1 cup diced carrots
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup peas or chopped green beans if Whole30
- 2 chicken breasts shredded (2 cups)
- 1 tbsp chopped fresh parsley
Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock (you want enough stock to almost cover the florets, so you may need to use more stock depending on the size of your pot) cover and steam the cauliflower until very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
Add the olive oil to the pot along with the crushed garlic and onion and cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
Add in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick add in more chicken stock until it reaches your desired consistency (I prefer mine to be quite thick and chunky).
Garnish with fresh parsley before serving