This soup has a slightly similar flavor profile to my favorite butternut squash & apple soup, but it gets its body thanks to cauliflower and sweet potato.
I adapted it from a Rachael Ray recipe, but changed it up a bit by adding some apple. You could certainly add the fruit when you cook the cauliflower and sweet potato, but I liked having the chunks of it along with the pieces of chicken.
This was a very hearty soup that came together quickly and was perfect for this chilly weekend!
Paleo Curried Chicken & Cider Soup
adapted from Rachael Ray
1 tbs. olive oil
1 medium onion, chopped
1 tbs. freshly grated ginger
salt & pepper
2 tsp. curry powder
1 tsp. ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into chunks
4 cups coarsely chopped cauliflower florets (about 1/2 head)
3 cups shredded roasted chicken
1 tbs. coconut oil
1 small apple, peeled and diced
1 tsp. cinnamon
minced green onion, for garnish
In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes.
Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.
While soup is simmering, melt coconut oil in a small skillet. Add apple and cinnamon, stirring to coat apple. Cook until apple is soft and set aside.
Using a blender, and working in batches, puree the soup; return to the saucepan (I used a stick blender, so did it right in the pot).
Stir in the chicken and diced apples, warming over medium heat. Taste for seasoning and adjust as necessary with salt and pepper. Top with a little minced green onion.