Ingredients: mushrooms, EVOO, garlic, spinach, chicken, bouillion cube, chicken broth, cauliflower, sage, thyme, s&P, nutritional yeast or parmesan cheese.

Cook the chicken, chop it up and set aside for later.

Add cauliflower pieces to a pan and cover with water and bring to a boil. Cook until fork tender and ready.

Drain cauliflower water but first retain one cup of the water and set aside.

To the cooked cauliflower pieces, add the retained cup of water, olive oil, spices, nutritional yeast or parmesan cheese, and garlic.

Use a hand-held blender and blend ingredients right in the same pot until smooth. Set the sauce aside and begin making the soup.

Begin by adding EVOO to a soup pot and heat over medium high heat. Add in the sliced mushrooms and sauté until nice and brown.

Add in the garlic and continue sautéing for another minute.

Next, add in your bouillon cube, spinach, and chicken broth and simmer for 5 minutes.

Add in the cooked chicken and cook for another 2 minutes.

Add the cauliflower cream sauce to the soup pot and mix to combine all the ingredients. Continue cooking for another 3 minutes, until cooked through.

If you want the soup to be a thiner consistency then add in more chicken broth or water. Serve hot and ENJOY!!