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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

The Crazy Guy’s Serrania Chicken Cauliflower Soup
Tuesday, January 16, 2024 @ 7:10 AM

This one-pot chicken cauliflower soup is full of vegetables and protein. Shredded chicken and chunks of cauliflower all in a creamy base that is gluten-free and dairy-free. Made with real food ingredients, this hearty and healthy soup is perfect for a cold winter's night in Iowa, Siberia, the Serrania de Ronda or indeed anywhere on the chilly side.


Chicken Cauliflower Soup

This easy and comforting soup is packed with real food ingredients like chicken, cauliflower, and carrots, plus the flavour of fresh herbs and spices. Perfect for when you're feeling under the weather, or just want to cosy up with a bowl of hot soup.

Yield:     4  servings

Time:      Preparation: 10 mins         Cooking time: 35 mins            Total time: 45 mins



Photo: Goop



  • 2 tbsp. extra-virgin olive oil
  • 1/2 sweet yellow onion, finely chopped
  • 3 medium carrots, peeled and thinly sliced
  • 2 leeks, white and light green parts only, chopped
  • 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
  • 1 tbsp. chopped garlic cloves
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. ground pepper
  • 500g chicken breasts
  • 4 cups cauliflower florets
  • 3 bay leaves
  • 4 cups chicken bone broth (or regular chicken broth)



Heat the olive oil in a large suacepan over medium-low heat.

Add in the onion, carrots, and leeks and sautéed vegetables, stirring occasionally, until soft and the onions are translucent (about 10 minutes).

Stir in the thyme, garlic, salt, and pepper. Continue cooking for about 3 minutes, stirring frequently.

Add the chicken breasts, cauliflower, bay leaves, and then the broth on top of the vegetables. Ensure the chicken and cauliflower are submerged in the broth.

Bring to the boil, and then cover, reduce heat, and simmer until chicken is cooked (this should take 10-15 minutes depending on how large your chicken breasts are).

Remove cooked chicken and bay leaves from soup and discard the bay leaves.

Using 2 forks, shred the chicken and set aside.

In a blender, puree some of the soup. If you want it extra creamy, puree for longer. If you want a less creamy base, puree for just a few seconds.

After the soup is blended, add the shredded chicken back to the pan. Let simmer for 10-15 minutes before serving.




If your chicken breasts are on the large side, you can cut them in half before adding to the soup to reduce cooking time.

After the soup has simmered, taste and adjust seasonings to your preference.


To Drink

A good stout should the trick.

You can find Guinness worldwide, but there are other alternatives. In Spain, Steam Beer (Germany - LIDL) does a nice one for around 1 euro for 500ml. Other good Spanish stouts include Mahou (Madrid) and La Sagra (Castilla La Mancha).






Photo: El Jardin del Lupulo

© The Crazy Guy


Tags: broth, carrot, cauliflower, chicken, dairy-free, garlic, gluten-free, Guinness, La Sagra, leek, LIDL, Mahou, onion, soup, Steam Beer, stout, thyme, vegetables

Like 0


pjck said:
Sunday, January 21, 2024 @ 2:22 PM

I would add up a bit of cream.

PablodeRonda said:
Monday, January 22, 2024 @ 10:26 AM

Hi, pjck.

Why not? However, I did point out in the introduction that it was a dairy-free recipe.

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