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