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To make the cauliflower cream sauce, add your cauliflower to a pan and fill with water until almost covering the cauliflower.
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Cover and cook until the cauliflower is fork tender.
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Drain cauliflower but retain the liquid.
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Add to a high speed blender along with 1 cup of the retained liquid, olive oil, spices, nutritional yeast and garlic. Blend until smooth and creamy.
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Set aside and start making the soup.
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Add olive oil and mushrooms to a soup pan.
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Saute mushrooms until they just start to brown.
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Add your garlic and sauté for 1 minute more.
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Then add your bouillon, spinach and chicken broth and let simmer for 5 minutes.
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Next add your chicken and cook for 1 or 2 minutes until heated through.
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Add your cauliflower cream sauce and continue to cook a few more minutes until all the flavors meld together.
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If you wish to it to be thinner, add more chicken broth or water.