Print Recipe

Course: Main Course
Servings: 2
Calories: 546kcal
Author: Allen Campbell

Ingredients

Spinach Soup

  • 1 delicata squash
  • 2 tsp coconut oil
  • 2 tbsp yellow onion chopped
  • 4 cloves garlic
  • 1 hannah yam baked (375F / 25-35 minutes)
  • 2.5 cups chicken broth
  • 1 lb raw baby spinach
  • 1 handful flat leaf parsley stems removed
  • 1/4 inch ginger root
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Cauliflower Rice Pilaf

  • 2 cups cauliflower florets
  • 1 tbsp coconut oil
  • 1/4 cup yellow onion diced small
  • 1/4 cup celery diced small
  • 1 tbsp garlic minced
  • 1 tbsp parsley chopped fine
  • salt to taste
  • pepper to taste

Instructions

Spinach Soup

  • In a medium saucepan over medium heat, lightly brown onion and garlic in coconut oil, 3-4 minutes. 
  • Add chicken broth and bring to just a simmer. 
  • Dice yam in chunks and add to broth. 
  • In a high-powered blender add broth, spinach, parsley and ginger. Blend until smooth. 
  • Season with salt, pepper and chili flake. 

Cauliflower Rice Pilaf

  • Place cauliflower in a food processor and chop until the size of rice, 10-15 seconds. 
  • In a sauté pan over medium heat add coconut oil, onion, carrot, celery and garlic for 2 minutes. 
  • Add cauliflower rice and toss every so often until rice is just softened, 2-3 minutes. 
  • Remove from heat; add olive oil, parsley and season with salt and pepper.
  • Divide soup between two bowls. Scoop cauliflower rice pilaf in the middle of each bowl. Slice squash, scoop out seeds and place in soup.