Cauliflower Yam Cream Chowder (Paleo, Whole30)
Delicious and creamy Paleo cauliflower yam cream chowder that's gluten free and dairy free ! It's also vegetarian friendly. Add crispy bacon and avocado for extra crunchy and some good protein !
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Japanese yam with red/purple dark color skin and white flesh inside* (peeled and diced to 1-inch small cubes)
- 1 ½ cups cauliflower (roughly chopped)
- Half one whole yellow onion (chopped)
- 2 cloves small garlic (, finely chopped)
- 2 cups chicken stock/broth (low sodium)
- 1 cup full fat coconut milk from a can
- ¼ tsp turmeric powder
- ¼ tsp ground black pepper
- Sea salt to taste
- 1 ½ tsp ghee (saute use. Alt. avocado oil)
- Crispy bacon
- avocado
- shredded chicken, turkey, or ham
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add 1 cup full-fat coconut milk. Blend/puree the soup until creamy and smooth.
- 5
(optional) serve with crispy bacon, avocado, and shredded chicken, turkey, or ham.