You know how sometimes, you’re in the mood for soup so thick, you almost need a knife to cut through it?
Well, this would be just the soup you need when that craving arises!
I kid you not, this soup is so thick and creamy, so tasty and crazy loaded with all sorts of yummy chunks of chicken and vegetables, you could almost turn it into a healthy chicken pot pie simply by covering it with a piece of dough and throwing it in the oven.
That baby would be the second born in the “cauliflower” series. I told you after I made my Cream of Mushrooms and Wild Rice Soup (thanks again for that, Leanne!) that I would be coming up with all sorts of creamy cauliflower soups.
I wasn’t lying… and this holds even more true now that I have made a second experience.
This has to be the best darn cream of chicken I’ve ever eaten in my entire life.
So smooth and creamy and velvety, incredibly filling and oh! so satisfying, yet, it contains virtually no fat and is very low in carbs too!
The dream, I tell you!
There’s absolutely nothing but good things in this one. It even comes with a bit of a cheesy flavor, thanks to the addition of nutritional yeast.
I’m telling you, after you try this soup, you will never want to crack open another can ever again in your whole entire life.
Oh, and if you can’t fine edamame, or don’t like them, feel free to use green peas instead.
You’re not gonna hurt the soup’s feelings, I swear.
Hey, I’ll let you in on a little secret…
I’ve got 3 huge heads of cauliflower sitting in my fridge right now… Yes, THREE!
And a whole bunch of shrimp in the freezer!
I’m thinking the third born will be some sort of a seafood chowder.
What say you? Yum?
YUM!
INGREDIENTS
- 550g cooked chicken breast meat
- 1 large head cauliflower, coarsely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery ribs, chopped
- 2 carrots, sliced
- 250g turnips, cut into small cubes
- 1 cup frozen edamame
- 4-5 cups water (depending on how thick you want your soup to be)
- ¾ tsp salt
- ¾ tsp black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- Few gratings fresh nutmeg
- Few gratings star anise
- 1 cup fat free Greek Yogurt + 1 cup water
- ¼ cup nutritional yeast
- 2 tbsp arrowroot flour
INSTRUCTIONS
- Add onions, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add water, granulated garlic, onion powder, nutmeg and star anise and bring to the boil; Place steamer basket over that saucepan and add celery, carrots and turnips to the basket. Cover, lower heat and cook until the cauliflower and steamed vegetables are fork tender, about 5-7 minutes. Alternatively, you can cook the vegetables in a medium pan with a tiny little bit of water in it over medium heat until fork tender.
- Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
- Return that soup base to the saucepan and add the cooked chicken, frozen edamame and steamed vegetables.
- Bring back to a boil, reduce heat and simmer until the edamame and chicken are good and hot, about 4-5 minutes.
- Meanwhile, mix the water, yogurt, nutritional yeast and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.
Thick enough for you?
So what will it be, spoon or knife?
Hi Sonia, I think your use of cauliflower and Greek yogurt to make “cream sauced” is inspired! Excellent suggestion. From the first time I read that here, I tried it and we’ve been hooked since. Thanks!
me too Matt!!
Isn’t it amazing, really? I’m now thinking pasta… with creamy cauliflower sauce. Have you tried this yet? It HAS to be mmm mmm good!
And thanks for your kind words, guys!
I love all your recipes…. I just got all the ingredients for your homemade low fat chicken stock which I’m making today!! This creamy one looks sooooo yummy and yummy to the seafood chowder.. will be looking out for that one!!
Thanks Nora! Hope you liked the stock…
As for the seafood chowder, I’m afraid it’s gonna have to wait a bit as I’ve gone dairy free for the next 4 weeks. Unless I make it with coconut milk, which could be interesting… I’ll have to give that some thought!
Delicious looking soup! I never thought about using Greek yogurt in soups. Great idea
One more of your recipes that i have to try, Sonia 
.
The last one was the date paste. I made raw chocolate mousse with it. And I am just eating it with a spoon too. So handy to have this date paste in the fridge. I think I will have to buy a food grinder to be able to make it easily next time.
Raw chocolate mousse? With date paste? YUMMY! I so need to try this. Do you have the recipe somewhere? Glad to hear you like that date paste too. It has become by far my favorite sweetener.
And thanks for your kind words, Elana. As usual, I sincerely appreciate them!
Here is the chocolate mousse recipe: http://cookingrookie.blogspot.ca/2012/12/raw-chocolate-date-mousse.html, it takes 2 minutes to make with your date paste. I lost count of how many times I’ve made it. I guess I need to start trying other date-based recipes
YIKES! It does look amazing, but it certainly isn’t low cal or low fat! Must be pure heaven on a spoon, though. I’ll keep it in mind for sure for one of those days when I want to seriously indulge! Thanks a bunch for sharing (but really, should I be thanking or cursing you?
) 
I think this mousse is something that you thank for in the short term, and then curse in the long term
But seriously, it’s basically your date paste with unsweetened cocoa and coconut milk. So maybe it’s not low fat, but it’s all “good” fat, right? And besides, it is so rich that you only need 2-3 teaspoons for happiness.
By the way, yesterday I saw a “turtles” recipe with date paste and pecans coated with dark chocolate. I don’t remember the blog name now, but I am going to try that today. Maybe I should also try making raw chocolate on the same occasion.
What blender / food processor do you use for making date paste? Mine does not seem to be strong enough.
Mmm, this soup looks so hearty and delicious. My husband would go nuts for this thick, creamy soup.
Well, I can’t do dairy but I’m wondering if maybe cashew cream would work in place of the yogurt…….hmmmmmm…… otherwise this looks great!
I would totally give it a try, Melissa. I can’t see it being bad. That or maybe coconut cream could work and give it an interesting flavor. Only, I would definitely omit the nutritional yeast if I was gonna use coconut cream.
Let me know how it turns out if you end up trying it!
YUM! looks too good to be true… I’ll have to try this! Thanks for sharing!