Ingredients

• 1 leek, thinly sliced
• 2 carrots, diced
• 1 zucchini, diced
• 1/2 head of cauliflower head, florets
• 1.5-2L chicken meat stock
• 2 cups cooked chicken, shredded
• 1/2 cup ghee
• 2 tsp peppercorns
• 3 garlic cloves
• 1 tbsp Sea salt

Instructions

• Chop the cauliflower into quarters and place it in a heavy-based saucepan. Add the sliced leek, diced carrots, and zucchini.
• Add the chicken stock, peppercorns, salt.
• Bring to a boil, reduce to low heat, and simmer until cauliflower is fork soft.
• Turn off the heat and remove the peppercorns then discard.
• Scoop out the cauliflower into a wide-mouth jar or bowl and add 1 cup of the cooking liquid, garlic cloves, and ghee to the cauliflower. Blend with an immersion blender until smooth.
• Return the cauliflower mixture to the saucepan and mix in the shredded chicken.
• Allow to stand for 5-10 mins then ensure the chicken has heated through.
• Check salt is to taste and serve.
• Serve with a drizzle of olive oil, sauerkraut or yoghurt