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5 from 1 vote

Roasted Cauliflower with Chicken and White Bean soup

A hearty soup that is packed with flavor
Prep Time45 mins
Cook Time2 hrs
Servings: 12 people
Calories: 281kcal

Ingredients

  • 1 large head of cauliflower cut into florets
  • 8 oz carrots diced
  • 2 large stalks of celery diced small
  • 8 oz onion diced
  • 3 tbsp garlic minced (9 cloves)
  • 28 oz canned white beans drained and rinsed
  • 1 lb Chicken Thighs boneless skinless
  • 3 quarts chicken stock or more if you like a brothier soup
  • tbsp ground coriander
  • 1 tbsp ground mustard
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 1 tsp black pepper
  • 1 tbsp dried parsley
  • salt to taste

Instructions

  • Drizzle a little olive oil onto your cauliflower florets and toss so that they are well coated. Roast in a preheated 450F oven for 30-35 minutes till they begin to take on some color.
  • Drizzle a little olive oil onto your diced carrots and toss so that they are well coated. Roast in a 450F preheated oven for 30-35 minutes till they begin to take on a little color.
  • Sous Vide your chicken thighs at 165F for 2 hours then slice.
  • In a large pot on a medium high heat sauté the onions and celery till softened. Add the roasted carrots and minced garlic and cook for 3-4 minutes
  • Add the seasonings and cook an additional 3-5 minutes.
  • Add the chicken stock, white beans, cauliflower, sliced cooked chicken thighs and parsley. Cook on a medium heat for 10 minutes. Taste and adjust for seasonings. Serve and enjoy.

To Freeze

  • Allow your soup to cool and place in a freezer friendly container. To reheat, allow the soup to thaw and heat gently on the stovetop.

Notes

  1.  If you are using dried beans for this recipe then use 1 pound of dried for every 2 cans of canned beans (14oz)
  2. If you don't have an immersion circulator you can slice your raw chicken thighs first then add them to the soup after you add the chicken stock.  Bring the soup to a simmer and cook for 20 minutes till the chicken is tender.  Then add the carrots, beans, and cauliflower....
  3. If you want a brothy soup you can add more chicken stock