Last week I had the pleasure of spending some time with some wonderful ladies at their oh-so serene, middle-of-nowhere, log cabin-esque home! There’s just something about the crisp, clean air and lack of road traffic noise that puts me in a peaceful place. Anyhow, one of these wonderful ladies whipped up an absolutely delicious vegetarian creamy cauliflower and potato soup that hit the spot! Since then, I’ve been craving creamy soup! Since I woke up yesterday feeling under the weather, and happened to have a head of cauliflower hanging out in my fridge, some left over chicken, and a huge pot of bone broth that had been simmering on my stove for about two days, I thought I would make my adaptation of the recipe! The result was a super satisfying and nourishing Creamy Roasted Garlic and Chicken Soup!
If you’ve been following Happy Healthnut for long, you know that soups are always an instant winner in my home. Reason number 10, 756 why I love my hubby: he will eat soup eight days a week if that’s what I prepare (and sometimes I do). I just find soups to be a really easy, healthful and fast way to get dinner on the table! They’re also a great way to use up leftovers, which is what I did in this case. Just about every week I make my Honey Garlic Roast Chicken. It’s just about the most delicious way to cook a whole chicken, and I always have leftovers! The same evening we eat the chicken, I pick the remaining meat off of the bones and stash it in the fridge. I throw the bones into a big pot for a super nourishing Homemade Bone Broth. Sometimes I save the broth and freeze it to use in future soups or use it as the liquid in rice, like I do in my Coconut Scallion Rice. But this time around, I made the most obvious use of the broth and leftover chicken and turned it into a delicious soup!
We know how health-giving a good gelatinous homemade bone broth is, but since I woke up feeling uber-cruddy (yes that is a technical medical term) yestereday morning, I thought I would add another layer of goodness to this soup. Garlic has extremely potent antibacterial and antiviral properties! And I LOVE it roasted. Roasted garlic gets sweet and rich! There is a caveat, however. I searched high and low, and could not find an answer to my question of whether or not garlic loses its antibacterial and antiviral properties when cooked! I found research indicating that it does lose its anticancer properties, but keeps its cardiovascular health benefits. I would imagine that it does, in fact, lose some of its bacteria and virus fighting man-power when cooked, but hey, even so it imparts amazing flavor to the soup! So its a winner in my book. And because I don’t know how to make any less than enough to feed a small army, I’ll be eating this soup for lunch for the next three days, and I’ve already got some in the freezer for a rainy day.
On with the recipe…
- 3 heads of garlic (yes heads, not cloves)
- 2 tbsp extra virgin coconut oil (or other stable cooking fat)
- 1 large head of cauliflower, cut into florets
- 8-10 ish cups of homemade bone broth (enough to cover the cauliflower in the pot by about 1 inch)
- 1 large onion, diced
- 4 large carrots, finely diced
- 6 stalks of celery, finely diced
- 1 tbsp poultry seasoning
- 2 cups shredded chicken- I use leftover Honey Garlic Roast Chicken
- 1 tsp red pepper flake (optional)
- sea salt and pepper to taste
- Preheat your oven to 400 degrees.
- Cut the whole heads of garlic in half (on the equator). Leave the skins on and everything!
- Place the garlic head halves on a piece of aluminum foil and drop 1 tbsp of coconut oil on top. Season with sea salt and pepper. Close up the foil to make a nice little package.
- Pop the package in the oven to roast the garlic. This will take about 30 minutes.
- In the mean time, place your cauliflower and and enough stock to cover it by one inch in a large pot on the stove top. Turn the heat on to cook the cauliflower until tender.
- While the cauliflower cooks, prepare your other veggies.
- Heat a large saute pan over medium heat and add the other tbsp of coconut oil to the pan.
- Add the carrot, celery and onion to the saute pan. Season generously with sea salt and pepper.
- Add the poultry seasoning to the saute pan and stir to combine.
- Continue to saute the veggies until the carrots are tender.
- When the garlic has roasted, remove it from the oven. You'll know it's roasted by simply opening up the foil packet and taking a peek. It will be soft and golden. Let it cool enough to touch.
- It's time to make it creamy.
- In batches, add the cauliflower, roasted garlic (you should be able to squeeze it right out of the skin), half of the sauteed veggies, and enough of the liquid to blend into the blender. Blend until pureed.
- Again, do this batches! Hot liquid expands and you don't want to burn yourself or get soup all over your kitchen.
- When all of the cauliflower, garlic and half of the sauteed veggies are pureed, add it all back into your big pot.
- Transfer the rest of the sauteed veggies into the big pot with the soup. Add in the shredded chicken and red pepper flake.
- Taste and adjust sea salt and pepper to taste.
- Let simmer for another 5-10 minutes for the flavors to marry. Enjoy!
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