This soup is an absolute favorite in our family. It is super hearty and the blend of flavors is just delicious! This recipe will make A LOT, so if you are overwhelmed by the amount of produce in this, remember this could easily be several meals, even a freezer meal if you so desire. Tweak the spice factor for your family’s preference, and serve with toppings for all to put on to their liking. (If you’re on the GAPS diet, the navy beans, cultured cream and cheese could be omitted depending on your progress. I would add an additional vegetable for bulk and maybe some coconut milk for the creaminess if those are omitted.)
2-3 C cooked shredded chicken
3 stalks of celery-diced
3 onions- diced
5 garlic cloves- minced
1 head of cauliflower-grated
3-4 quarts of chicken broth
1 T+ real salt
¾ C cultured cream (or heavy cream for non-GAPSters would work)
1 (7 ounce) can chopped chilies (or 2 dried chili peppers w/o seeds)
2 C navy beans (soaked and cooked)
2 t chili powder, ½+ t cayenne pepper, 1 t oregano, 1 t cumin, 1 t basil, 1 bay leaf
Top with: sliced avocado, grated raw cheddar, shredded carrots (uncooked, for crunch)
- In large stock pot sauté onions, celery, carrots in ½ c stock for about 5 minutes. Add garlic for another 2 minutes.
- Add spices, salt and chicken stock and simmer for 30 minutes- 1 hour.
- Once soup has simmered, add cauliflower, cooked beans and chicken and more spices to taste. Let cook for another 15 minutes.
- Turn off soup and add in cultured cream, serve and top with individual toppings.
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