Chicken, Cauliflower, Coconut, Kale Soup- Delicious!


cauliflower-soupHigh fiber, healthy fats, nutrient rich vegetables, and full of flavor this soup is a winner for the whole family! Pair it with some healthy grains if you’d like, or even add in a scoop of cooked quinoa to make this a more filling meal. Enjoy!

I adapted this recipe from Mark Hyman, who is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. For a vegan stewed version, omit the chicken and stock. For more recipes that focus on anti-inflammatory foods and functional medicine CLICK HERE.

Nutritional analysis per serving

Without chicken added:

Calories: 204

Fat: 24 grams

Fiber: 6 grams

Protein: 6 grams

Carbohydrates: 18 grams


With  approx. 3 ounce chicken per serving added:      

Calories: 346

Fat: 27 grams

Fiber: 6 grams

Protein: 33 grams

Carbohydrates: 18 grams                                                                                                                                                                 

Cauliflower, Coconut, Kale Soup- Delicious!

Serving Size: 4

Cauliflower, Coconut, Kale Soup- Delicious!


  • 2 tablespoons coconut oil
  • 1 medium sweet onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 medium head cauliflower, stemmed and cut into bite-size florets
  • 4 cups of chicken stock
  • 1/4 tsp cayenne pepper
  • 1 cup chopped kale
  • 3-4 cooked, chopped chicken breasts
  • 2 teaspoons ginger paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 can full-fat, unsweetened coconut milk
  • 1 teaspoon sea salt


  1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
  2. Then add the onions and garlic and cook for another minute. Add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
  3. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
  4. Ladle the soup into 4 serving bowls and enjoy! Leftover soup can be stored in air-tight container and saved for lunch the next day.

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