Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup

3 cups cauliflower florets
2 Tablespoons coconut oil #1, melted
salt & pepper, to taste
1 Tablespoon coconut oil #2
4 cups leeks, thinly sliced (white and green portions divided)
2 cloves garlic, minced
3 cups mushrooms, sliced
1 teaspoon dried thyme
3 1/4 cups chicken broth, preferably homemade
1 cup coconut milk
2 cups chicken, cooked and shredded

Preheat oven to 400F. Coat cauliflower florets in coconut oil #1 and sprinkle with salt. Arrange in a single layer on a large baking sheet and roast 20-30 minutes, or until golden brown. Heat coconut oil #2 in a large saucepan over medium heat and add white portion of the leeks, garlic, mushrooms and thyme. Saute about 10 minutes, or until vegetables are tender. Add green portion of the leeks and saute until tender, about 5 minutes. Mix in chicken stock, and roasted cauliflower, and coconut milk. Bring to a boil and stir occasionally. Use an immersion blender or pour into a blender to puree soup 1 cup at a time in a blender. Stir in cooked shredded chicken, return to a boil and then remove from heat.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MARGOTB822.