This paleo soup will leave your tummy full of flavors of a chicken pot pie but will leave you gulit-free from all the normal fat this classic dish usually has.
Cut up chicken into cubes measuring 1 cup. Cook in a little olive oil and set it aside. (This is a step that you can do earlier in the day to save time).
Once the cauliflower is cooked, drain but keep 1 cup of the cooking water.
Use a hand blender to break down the cauliflower. If you don't have a hand mixer, put the cauliflower into a blender or a food processor. Add in the other ingredients to make the sauce, olive oil, yeast, sage, thyme, garlic, pinch of salt & pepper and 1 cup of the retained cooking water.
Mix until all the ingredients are combined.
In a large soup pan start by melting the butter and saute the onions until translucent.
Add frozen vegtables to the onions and cook until they are warmed through.
Then add the cooked chicken and stir to combine.
Add puredd cauliflower mixture to the cooked chicken and veggies along with the bouillon.
If you desire a thinner consistency add a bit more water or chicken broth to the soup.
Cook until the flavors meld together, about 5-10 minutes. Serve and enjoy!