8 Servings 20 min Cook
4 Cup chopped, (1/2" pieces) Cauliflower
1 Tbsp Olive Oil
1 Tsp Sage
1 Tsp Thyme
1 Tsp Salt
1 Tsp, ground Pepper
1 Tbsp Nutritional Yeast
1 Tsp Garlic
1/2 Lb Mushrooms
1 Tsp Garlic
1 Tbsp Bouillon Cubes And Granules Soup
2 Cup Spinach
1 Cup Chicken Broth
4 Breast, bone and skin removed Chicken Breast
2 Tbsp Olive Oil
2 Tbsp Parmesan Cheese
Heat 1 tbsp oil in a skillet over medium-high heat.
Add chopped chicken and sauté for 8-10 minutes, or until cooked through and no longer pink; remove form heat and set aside.
To make the cauliflower cream sauce, add your cauliflower to a pan and fill with water until almost covering the cauliflower.
Cover and cook until the cauliflower is fork tender.
Drain cauliflower but retain the liquid
Add to a high speed blender along with 1 cup of the retained liquid, olive oil, spices, nutritional yeast and garlic.
Blend until smooth and creamy.
Set aside and start making the soup
Add olive and mushrooms to a soup pan.
Sauté mushrooms until they just start to brown.
Add garlic and sauté for 1 minute more
Add your bouillon, spinach and chicken broth and let simmer for 5 minutes
Add your chicken and cook for 1 or 2 minutes until heated through
Add your cauliflower cream sauce and continue to cook a few more minutes until all the flavors meld together
If you wish to it to be thinner, add more chicken broth or water.
Garnish with parmesan and serve.