1 head cauliflower
3 Tbsp butter
1 leek, sliced thin
4 stalks celery, chopped
3 cloves garlic, minced
6 cups chicken stock
1 can diced tomatoes, drained
3 cups chopped carrots
3 cups chopped spinach
4 cups chicken, cooked & cubed
2 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tsp parsley
1/2 tsp rosemary
1/2 tsp marjoram
1 zucchini, spiralized
Cut up cauliflower and set aside. In a large pot, saute leek and celery in butter for 5 minutes, add garlic and saute a minute longer. Add chicken stock, tomatoes, carrots, spinach, chicken and spices. While soup is simmering, steam cauliflower. Puree steamed cauliflower until very smooth. Add zucchini and cauliflower just minutes before serving.
***This keeps well in the fridge for a few days, but the zucchini will lose some of it's texture and be less noodle like.***
