A Whole30 Hearty Soup For The Soul

'Tis the season for colds and the flu. I was feeling a little less than okay today and my throat was beginning to hurt, so I instantly started thinking the worst! But let me tell you, a full bowl of this and my nose stopped running and I felt loads better afterwards. I'm excited to share this one with you all because it was inspired by Kathryn Budig. My sister bought me her book, Aim True, and there are tons of recipes, yoga poses, and essential oil mixtures that I have grown fond of. I highly recommend. I've changed the original recipe up quite a bit (which is vegetarian), and that can be found in her book!


Here is my modified version.

Ingredients:

  • 2 chicken breasts (exclude for vegetarian)

  • 4 cups broth (I used organic chicken broth)

  • 1 head cauliflower

  • 2 carrots

  • 3 stalks celery

  • 1 onion

  • Minced garlic

  • Red pepper flakes

  • Garlic powder

  • Thyme

  • Salt and pepper

  • EVOO

How To:

  1. Preheat oven to 450 degrees

  2. Break up cauliflower florets, and combine with 1 tbsp EVOO, 2 tsp red pepper flakes, and 1 tsp garlic powder. Bake about 30 minutes or until it begins to brown on the edges.

  3. While cauliflower is baking, chop carrots, celery, and onion and combine in a pot. Set aside.

  4. Cut chicken into half inch squares or so. Cook chicken with 1/2 tbsp garlic paste, 1/2 tsp garlic powder, salt and pepper, until done. Set aside.

  5. Saute chopped veggies along with 1/2 tbsp garlic paste for about five minutes. Add broth. Add 3/4 of the cauliflower florets to the veggie and broth mixture, and bring to a simmer. Use a food processor or hand held blender to combine ingredients until smooth. Careful handling.

  6. place back in pot, and add 1/2 tsp thyme, 1/2 tsp garlic powder, salt, pepper, the rest of the cauliflower, and chicken. Simmer for about 10 minutes.

  7. Enjoy!