Creamy Chicken and Veg Paleo Soup Recipe
This creamy chicken and veg paleo soup is a satisfying, dairy-free option that’s perfect for cold nights. It’s rich, comforting, and blends veggies and coconut cream for a luscious finish.
Calories: 260kcal
Cost: 10
Equipment
- Large Pot
- Knife
- Chopping Board
- Wooden Spoon
- Blender or immersion stick blender
Ingredients
- 1 tablespoon ghee
- 1 leek sliced
- 2 cloves garlic crushed
- 300 g cooked shredded chicken
- 1 head cauliflower chopped
- 1 small sweet potato peeled and diced
- 4 cups chicken bone broth
- 1/2 cup coconut cream
- Salt and pepper to taste
Instructions
- Heat ghee in a large pot. Sauté leek and garlic until soft.1 tablespoon ghee, 1 leek, 2 cloves garlic
- Add cauliflower, sweet potato, shredded chicken, bone broth, and coconut cream. Season with salt and pepper.300 g cooked shredded chicken, 1 head cauliflower, 1 small sweet potato, 4 cups chicken bone broth, 1/2 cup coconut cream, Salt and pepper
- Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
- Blend half of the soup until smooth, then stir back in to create a creamy texture.
- Serve hot, garnished with extra herbs if desired.
Notes
- Use an immersion blender for less mess when blending.
- Add a splash more coconut cream if you prefer a richer soup.
- Keeps well in the fridge for 3 days or freeze in batches.
- For extra flavour, add a pinch of nutmeg or cumin while simmering.