Cauliflower Yam Cream Chowder (Paleo, Whole30)
Try this Cauliflower Yam Cream Chowder (Paleo, Whole30) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- sea salt to taste
- 1/4 tsp ground black pepper
- 1/4 tsp turmeric powder
- 2 cups japanese yam peeled and diced to 1-inch small cubes (japanese yam with white color flesh inside. alt. 2 1/2 cups russet potatoes)
- 1 1/2 cups cauliflower roughly chopped
- half of 1 whole yellow onion chopped
- 2 small garlic cloves finely chopped
- 2 cups chicken stock/broth (low sodium)
- 1 cup full fat coconut milk from a can
- 1 1/2 tsp ghee (saute use. alt. avocado oil)
- crispy bacon avocado, shredded chicken turkey, or ham
- Carbohydrate 1.86219291666667 g
- Cholesterol 0 mg
- Fat 0.0436141666666667 g
- Fiber 0.731154166062673 g
- Protein 0.60911775 g
- Saturated Fat 0.00861325 g
- Serving Size 1 1 serving (28g)
- Sodium 34.0935 mg
- Sugar 1.13103875060399 g
- Trans Fat 0.0123206666666667 g
- Calories 9 calories
Heat 1 ½ tsp ghee over a medium size soup pot. When hot, lower the heat to medium, add chopped onion and garlic. Season with a small pinch of salt. Saute until fragrant and the onion turns slightly translucent.Add cubed Japaneses yam, cauliflower, ¼ tsp turmeric powder, and ¼ tsp black pepper. Keep sauteing for another 3-4 mins. Season with a tab more salt.Add chicken stock. Cover the post and bring the soup to boil then lower the heat to medium low and simmer for about 10-15 mins or until the yam turn very soft. Taste and see if more salt or pepper is needed.Add 1 cup full-fat coconut milk. Blend/puree the soup until creamy and smooth.(optional) serve with crispy bacon, avocado, and shredded chicken, turkey, or ham.
