Roasted Cauliflower, Chicken and Parsnip Soup Topped with Bacon
December 4, 2024
Makes 4 servings
Ingredients
1 head cauliflower, cut into small florets
1 ½ cups parsnips, peeled and cut into large cubes
1 tsp granulated garlic powder, divided
8 oz organic chicken breast, cut into 1-inch cubes
Directions
1Pre-heat oven to 400°.
2Toss cauliflower, parsnips, and shallots in 2 tbsp avocado oil, ½ tsp sea salt, and ½ tsp garlic powder. Place on a parchment-lined sheet pan. Bake in the oven for 25-30 minutes. Set aside.
3Place a stock pot on medium heat. Add remaining avocado oil.
4Add bacon and sauté for 5-10 minutes. Continue to brown until crisp. Spoon bacon onto a paper towel to drain. Add chicken and sauté for 5-7 minutes, stirring constantly with a wooden spoon. Add minced garlic to the chicken and cook for 1 minute.
5Turn heat down to simmer. Add 1 cup of chicken stock, remaining salt, garlic powder, and thyme leaves.
6Take cooled vegetables and add them to a blender with the remaining chicken stock. You may have to blend a little at a time to fit all the vegetables in.
7Add mixture to the pot of chicken and stir gently. Continue to simmer for 10 minutes.
8Add the ghee. Mix the flax milk with tapioca flour. Stir that into the mixture gently for 5 more minutes.
9Spoon into bowls and top with chives and crispy bacon.
10Refrigerate soup for up to 3 days in an airtight container.
