A happy Monday Morning, to y’all!
Today I’m doing something a little different on Noveltea. It’s such a lovely autumn day and November is just around the corner (or, depending on where you live, it’s here), and November is the month of soups. Or, at least it should be. Because soups and cold weather go together like a hand and mitten. Or a neck and scarf. Or a torso and fuzzy sweater. Or feet and sparkly socks. It’s warm and comforting and creates a lot of happiness.
Therefore! Today I’m sharing with y’all a recipe for some of my favorite soup. I found the basic recipe in a cookbook, tweaked it around a bit, and came up with what you see below. (The food. Not the picture. In reality the sunset and soup have very little in common, but they’re both autumnish, so…)
If y’all try the soup, I’d be delighted to hear how you liked it. And, if you have any questions, I’d be happy to try and answer them. (Unless it’s how much of each seasoning to put in, because I have no clue how to answer that.)
Paleo Chicken & Cauliflower Soup
1 Pound Boneless Chicken Thighs
1 Medium Yellow Onion, peeled and diced
2 Garlic Cloves, peeled and minced
5 cups Cauliflower Florets – Half of them in small pieces, half of the minced
3 cups Water
1 cup Unsweetened Coconut Milk
3 Bacon strips
1 Large Carrot
Tuscan Garlic seasoning blend
Chicken Flavored soup base, Gluten and MSG free
1. Cut the chicken into bite size pieces, cook in coconut oil and season with seasoning salt, garlic powder, and Tuscan Garlic blend. After the chicken is cooked, set aside. Fry bacon, remove bacon from fat and crumble. (Optional: Save bacon fat and add to soup as it’s cooking for added flavor)
2. Sauté onions and garlic (freshly minced tastes the best) in coconut oil
3. Add cut up cauliflower florets, water, unsweetened coconut milk, add seasonings to taste, simmer until tender.
4. Add chopped carrot and chicken, cook until carrots are tender.