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3.50 from 181 votes

Low Carb Greek Chicken & Cauliflower Soup

1 hour 5 minutes
Calories: 990kcal

Ingredients

  • 12 ounces chicken thighs
  • 1 tablespoon olive oil
  • 1 lemon (Zest and Juice)
  • 1/2 teaspoon salt
  • 2 ounces butter
  • 1 tablespoon oregano (Zest and Juice)
  • 1 small onion (Zest and Juice)
  • 2 cloves garlic (Zest and Juice)
  • 1 5/8 pounds cauliflower (Zest and Juice)
  • 21 ounces heavy cream
  • 1 cup chicken stock
  • 1/2 teaspoon pepper
  • 5 ounces feta cheese
  • salt (to taste)
  • 2 tablespoons mint (Zest and Juice)
  • 12 ounces chicken thighs
  • 1 tablespoon olive oil
  • 1 lemon zest (Zest and Juice)
  • 1/2 teaspoon salt
  • 2 ounces butter
  • 1 tablespoon oregano (Zest and Juice)
  • 1 small onion (Zest and Juice)
  • 2 cloves garlic (Zest and Juice)
  • 1 5/8 pounds cauliflower (Zest and Juice)
  • 21 ounces heavy cream
  • 1 cup chicken stock
  • 1/2 teaspoon pepper
  • 5 ounces feta cheese (Zest and Juice)
  • salt (to taste)
  • 2 tablespoons mint (Zest and Juice)

Instructions

  • Preheat your oven to 200C/390F.Place the chicken thighs into a roasting tray and sprinkle over the oil, zest from the lemon and salt.Roast for 15-20 minutes until browned and cooked through.Dice or shred into small pieces and set aside.Place a large saucepan over high heat.Add the butter, oregano, onion and garlic and saute until the onion is translucent.Add the cauliflower and stir well.
  • Saute for 2 minutes.Add the heavy cream, and chicken stock and reduce the heat to a simmer.Simmer for 15-20 minutes until the cauliflower is tender.Carefully blend the cauliflower with your stick blender until there are no lumps remaining.Add the diced chicken, pepper and juice from the lemon and stir well with a spoon.Crumble the feta cheese into the soup and stir well.Taste the soup and add salt if desired.Ladle into bowls and sprinkle over the mint to serve.