C is for: Cream of Cauliflower Soup – Paleo Version! {A to Z Challenge 2018}

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For newcomers: The A to Z Challenge is where a bunch of people blog throughout the month of April, choosing a certain theme and then posting with a corresponding letter for each day.

I’m a writer, but in addition to writing (because let’s face it, life happens to consist of more than words), I also cook. This month we’re getting to explore all things kitcheny. Today’s letter is…

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Today it’s recipe time! I don’t have a ton of these written down because mostly I just cook by taste – meaning I add a little of this and a little of that until it seems right. But I had so many people ask me for this recipe that I finally measured the ingredients (gasp) and wrote it down.

Cauliflower is one of my favorite veggies (I know, I’m that weird child who not only likes broccoli and cauliflower, but also thinks Brussels sprouts are nearly heaven-sent), and this is one of my favorite ways to eat it.

This is a Paleo recipe, created without any dairy. BUT! If you’re not dairy free, then you can go ahead and exchange the coconut milk for regular milk, and thereby cut the costs of the soup way down.

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Ingredients:

1 Pound Boneless Chicken Thighs
1 Medium Yellow Onion, peeled and diced
2 Garlic Cloves, peeled and minced
5 cups Cauliflower Florets
3 cups Water
1 cup canned Unsweetened Coconut Milk
3 Bacon strips
1 Large Carrot
Coconut oil
Pepper
Sage
Seasoning Salt
Garlic powder
Tuscan Garlic seasoning blend
Chicken Flavored soup base, Gluten and MSG free

Directions: 

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 extra flavor)

2. Sauté onions and garlic in coconut oil

3. Add cut up cauliflower florets, water, unsweetened coconut milk, add seasonings to taste, simmer until tender.

4. Mash or blend about half of the cauliflower, then put back in the soup

5. Add chopped carrot and chicken

6. Serve and Enjoy!

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What I Listened To While Blogging:
The soundtrack for “The Prince of Egypt” (yes, again!
Where I Blogged:
In my office on the mattress in the corner
Fun Fact:
I have always liked veggies – as a kid I preferred them over sweets sometimes 
Question of the Day: 
What’s your favorite veggie?