I hope you are enjoying the Fall weather Central Floridians! As soon as the thermometer drops below 75 degrees, I want to celebrate Fall and have some soup in my belly! So, here is a sure-fire family hit. Both of my children (ages 4 and 7) were convinced they had Chicken Rice soup. No faux about it. But, for those of us following Paleo or gluten- free lifestyles, this is rice free! My palate was pretty fooled too though. Delish!
2 cups cooked chicken meat (we used leftovers from a baked chicken the night before), chopped
15 baby carrots or 3 large carrots
2 stalks of celery
2 tsp minced garlic or 2 cloves
1 whole head of cauliflower
2 handfuls of baby kale
1 32oz box chicken broth
Herbes de Provence seasoning
Use a food processor to mince the onion, carrots and celery. Put these in a pot to soften with a small amount of olive oil and the garlic. While these are cooking, cut florets from the cauliflower and run through your food processor. You want the pieces to end up rice-sized. Add those to the pot with your chicken, broth, and seasonings. Simmer over medium high heat. Add kale and cook until wilted. Enjoy!