The original recipe for this soup is here at Nourishing Days. I changed it up a bit to make it creamy and easier for me to cook. It was really flavorful and the cilantro added just the right amount of Mexican flavor.
Here is my revised recipe
Creamy Chicken Cauliflower Soup
2 T. coconut oil
4 chicken tenders, cut into bite sized pieces
1/2 onion, diced
1 head cauliflower cleaned and cut into bite sized pieces
1/4 tsp. garlic powder
3-4 c. chicken broth, homemade is best
1/2 c. SCD whipping cream, unwhipped
1. In a large stock pot melt coconut oil and saute chicken.
2. When the chicken is no longer pink add the onion, cauliflower, and seasonings. Saute 5-10 minutes or until cauliflower is beginning to become tender.
3. Add broth and bring to a boil. Continue cooking until cauliflower is done.
4. Remove from heat and stir in cream, garnish with chopped cilantro.