With the rich flavors in this soup, you will be surprised it’s paleo.


  • 2 pounds cooked and shredded organic chicken breast
  • 1 head of cauliflower, cut into florets
  • 2 cups sliced mushrooms
  • 6-8 garlic cloves, minced
  • salt and pepper
  • 3 Tablespoons olive oil
  • 3 Tablespoons coconut oil
  • 1 large onion, diced
  • 1 large rutabaga, peeled and diced
  • 1 Tablespoon chopped, fresh thyme
  • 1 teaspoon potato starch or arrowroot powder
  • 8 oz. cooked, chopped nitrate-free bacon (divided in half)
  • 6 cups free-range, organic chicken stock
  • 1 can coconut milk
  • 2 chopped green onions
  • Salt and pepper

Preheat oven to 350°. Place cauliflower, mushrooms, and garlic in a large bowl and toss with the olive oil, salt, and pepper.  Spread out on a baking sheet and bake until cauliflower begins to brown, about 45 minutes. Stir half way through.

In a large pot, melt the coconut oil until shimmering.  Add the onion, rutabaga, thyme and potato starch.  Cook until onion is translucent and rutabaga begins to soften about 10-15 minutes.

Add the baked cauliflower mixture to the pot, along with the cooked, shredded chicken, coconut milk, broth and ½ of the bacon.  Bring to a boil and reduce to simmer.

Simmer for 45-60 minutes or until the rutabagas are soft.

Garnish with green onions and remaining bacon.

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