Sometimes going out to a restaurant can inspire new dishes, we went out to eat and we got a cup of cauliflower soup, I tried it and liked it, so of course I tried to make it my own. Even though it has been around 105 degree’s out still have been craving soup and comfort food. So thank you to LGO for inspiring this dish and giving me some much needed inspiration
I started this soup by basically making a chicken soup, I start as always with the bone in chicken breast, I add in one onion, one package of carrots, and celery. I cook all this together and after around ten minutes on high heat and constant stirring I add in one can of chicken broth, and around ten cups of water. I add in salt, fresh dill, pepper, garlic, and chicken consomme, and then I let boil for an hour.
After boiling for an hour I strain out the chicken broth, I take the chicken breast to the cutting board and I will keep the veggies to use for a different dish later. I take the chicken broth and put it back onto the oven, I now cut up kale, a whole cauliflower, a can of chick peas, and I shred the chicken breast and put it all into the broth. I will again bring this to a boil and let it boil for close to an hour. At this time you are ready to eat, I made rice to add into the soup but we didn’t use it, this is actually a pretty hearty meal, the chick pea’s, cauliflower, and chicken all make this soup a meal all by itself.
Ingredients
- 1 bone in chicken breast
- 1 bag carrots
- 1 whole onion
- 1 lb celery
- 1 cauliflower
- 1 can chick peas
- 2 cups cut kale
- 10 cups water
- 1 can chicken broth
- 2 tablespoons garlic
- 1/4 cup fresh dill
- 3 tablespoons chicken consomme
- 1 teaspoon salt, and pepper