Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)

4.84 from 6 votes

This creamy chicken soup with vegetables makes a tasty, hearty soup to serve for meals. It's paleo and gluten free.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: American, Gluten-free, Paleo

Diet: Gluten Free

Servings:

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

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.