I’m interrupting the cranberry chronicles to bring you this Creamy Broccoli, Cauliflower, and Chicken Soup (Paleo, GF) recipe. I originally had another cranberry recipe that I planned to post, but then it got really cold outside. And then I got a craving for broccoli soup. Around the same time, I walked by a Chinese grocery store and found coconut cream (without any preservatives)! (major Yay!) Which I saw to be a sign that I needed to make a Paleo broccoli soup ASAP.

So I brainstormed and then I bought some broccoli and cauliflower at the grocery store… and also some chicken and carrots for good measure. And a few hours later, this thick, creamy, and flavorful soup was born.

Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)| Perchance to Cook, www.perchancetocook.com

I feel like I need to explain my excitement for finding coconut cream.

I recently moved to Northern Ireland and all of my regular go-to paleo products that I was used to using were not as easy to find as I had hoped.

I’m pretty picky when it comes to coconut milk and coconut cream, as I do not want to use any with preservatives in it. I find it tastes bad and defeats the purpose of using it.

I had found coconut milk that I liked here, but had really been missing the creamy texture and amazingness of coconut cream. Plus, I can’t really imagine making a creamy paleo soup without it!

So, when I found coconut cream (Arroy D) at the store, it was the highlight of my day!

Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)| Perchance to Cook, www.perchancetocook.com

I didn’t really know how I’d go about making this broccoli soup, but I did know that I wanted it to have a bit of sweetness to it.

Which you get from the cauliflower. I wouldn’t actually say it is sweet, per say, but there is a satisfying creamy sweetness to cauliflower. Maybe it is just me.

I also added carrots because… crunchy sweetness!

And I figured protein would be good, which is where the chicken comes in.

Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)| Perchance to Cook, www.perchancetocook.com

I used chicken stock to add extra flavor. I actually didn’t have ready-made chicken stock on hand.

So I just put 2 bouillon cubes into 3 cups of water. Either option would work.

And to start everything off, I boiled the cauliflower and broccoli in water to soften them.

I didn’t want to blend the broccoli and cauliflower, because I like thicker, chunkier soup.

Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Huge fan of creamy chunky soups, actually!

Which is why this soup is so great. Also, the flavors of the coconut cream, cauliflower, broccoli, chicken, and carrots, couldn’t have melded together better.

The onions and garlic are key here too because I think they add make the coconut cream taste more like real cream, if that makes sense.

Anyways, if you want a warm, satisfying, soup, I highly recommend this one!

Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)| Perchance to Cook, www.perchancetocook.com
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Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)

Servings: 4 +
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 1/2 of a large head of cauliflower
  • 1 small head of broccoli
  • 1 Tbs olive oil
  • 3 Tbs of diced garlic, ( this was 5 cloves for me)
  • 1/2 cup of diced yellow onion, ( this was 1/2 of a yellow onion for me)
  • 3 cups of chicken stock, (or 3 cups of hot water with 2 chicken bouillon cubes melted into it)
  • 3/4-1 lb of diced chicken breast
  • 14 ounces coconut cream, (this was 1 can for me, and a small 1 cups worth) (make sure the ingredients are only coconut and water; Aroy D and Savoy are great options)
  • 1/4 tsp nutmeg
  • 2 tsp salt, (start with 1 and add more to taste)
  • 1 tsp ground black pepper
  • 2 Tbs coconut flour
  • 1 1/2 cups of sliced carrots

Instructions

  • Cut the cauliflower and broccoli into smaller florets, and place into a pot of boiling water. Cook for 15 minutes, strain, and set aside.
  • Put 1 Tbs of olive oil into a large pot and heat over medium heat. Put the diced garlic and onions into the pan, mix, and cook for 2-3 minutes, until they become clear and tender.
  • Add the broccoli and cauliflower to the pot, and mix (try to break the broccoli and cauliflower into small pieces while mixing), and cook for 5 minutes.
  • Reduce the heat to medium-low.
  • Add the chicken stock (or 3 cups of hot water with 2 cubes of chicken bouillon mixed into it), diced chicken, and coconut cream to the pot. Mix everything together.
  • Put the nutmeg, salt, pepper and coconut flour into the soup and mix again until everything is dissolved. Cook for 25 minutes (the soup should be boiling in the center of the pot, so that the water evaporates).
  • Add the carrots, mix, and cook the soup for another 20 minutes.
  • Let sit for a few minutes, and enjoy.
Author: Dominique | Perchance to Cook