Hello my lovely blogging friends! It has been a bit too long since I have been on this lovely little space. September was such a crazy and heavy month for me with a lot of travel back and forth across the country and conferences and friends going through really hard things. It has been so hard to step back into my regular routine of life now that I am home and things are back at their regular pace. Hoping this little post will be a welcome back to the world of blogging kind of thing for me!!
Anyway, how is fall where you are? Because out here in Southern California this year it has been such a tease! So on this one rare cold and rainy day, I am going to share this yummy soup recipe with you (before it hits 90 degrees again in a few days!!). I’m a lover of all things summer, but when you feel the seasons begin to shift, it makes me want the weather to go with it.
I love soup so much. I feel like it made up half of my diet as a child. When asked what I wanted to eat, I always wanted soup. There is just something so comforting about a steamy broth and wrapping your hands around a warm bowl or mug. I’ve graduated a bit from the canned soup and lipton soup packet variety, but soup will always be a favorite for me.
This one comes from puttering around in the kitchen and trying to use up some of the things I had stacked away in my fridge before they went bad. And it turned out SO GOOD! As always, it is very allergy friendly for all of my fellow weird eaters like myself!
Smoky Chicken and Cauliflower Soup
For the chicken:
1 pound chicken thighs
1 tsp salt
1/2 tsp pepper
1 tbsp paprika
1/2 tsp cayenne pepper
red pepper flakes to taste
Heat the oven to 350 degrees and place your chicken in an oven safe dish and flavor them with all of the spices above. I didn’t actually measure any of them when I made them (I never do–maybe I should!!) so I just did it all by sight and taste preference. But for those of you who like strict numbers, try what is above and then add or subtract according to taste preference! Cook for 30 minutes. When cool enough, cut up into small bite-size pieces.
For the soup:
4 cups bone broth or chicken stock
1 can coconut milk
1 yellow onion, chopped
1 head of cauliflower, chopped
1 medium size Hannah sweet potato, chopped
salt and pepper to taste
In a large pot, heat the bone broth to a boil. Add the chopped cauliflower, onion, and sweet potato, and allow to simmer until soft–about 10-15 minutes. Add the canned coconut milk and continue to let it simmer for a minute or two more. Transfer the contents of the pot into a high speed blender or food processor, and blend until smooth. Return back to the pot. Top with your smoky chicken thighs, some red onion, and chives–and maybe a little bit of olive oil for some extra yummy flavor, or whatever your favorite soup topping may be!
I’m ready for some more fall comfort food and sweaters and crisp breezes and hot drinks and please fall just come and stay awhile already!!!!!