*This recipe yields two portions

Ingredients:
8 stalks celery chopped
1 cup riced cauliflower (shredded in a blender on high until you get a rice size pieces)
1/4 cup chopped parsley
1 shallot chopped
3 garlic cloves chopped
2 tbsp butter
3 tbsp fresh chopped cilantro
1 tbsp fresh chopped sage
3 + 1 cup of water
2 tsp chicken or beef base (I use better than boullion)
2 cups cooked or baked shredded chicken breasts
2 tbsp heavy cream
Freshly ground black pepper and salt to taste

Instructions:

1. Heat up the 2 tbsp of butter in a large sauce pan over medium heat and add the chopped onions and garlic. Sauté for 2-3 minutes until the onions start to turn golden and then add the chopped celery and riced cauliflower. Cook for another 2-3 minutes.
2. Add 3 cups of water and 2 tsp of the beef (or chicken) base and mix well. Add all the fresh chopped herbs, cover with lid and let it cook over low/medium heat for 10 minutes.
3. The water will evaporate a little so you want to add an extra cup of cold filtered water before you transfer the soup into a blender. Keep about 1/2 cup of the celery pieces and set aside. Blend the rest of the soup until completely smooth and creamy.
4. Pour the soup back into the sauce pan (turn off the heat) and add the shredded chicken breasts. Mix well and season with freshly ground black pepper. Taste and season with salt if needed. Add the 2 table spoons of heavy cream – it’s optional, but it’s way better that way.
5. Divide the soup into 2 bowls and add an equal amount of the saved celery pieces into each bowl. Enjoy!

Macros Per Portion:
Calories: 392.9
Carbs: 12.8 g
Net Carbs: 7.5 g
Fat: 19.2 g
Protein: 41.3 g