Grain free and creamy with zero guilt.
Add chicken stock and chicken thighs to crock pot and set to high.
In frying pan heat up bacon fat or oil and then stir fry the carrots, onion, celery and garlic for about 10 minutes. Sprinkle with the salt and paprika.
Add this to the Crock pot, along with the cauliflower rice.
30-60 minutes before serving blend on high (you want it a smooth milk consistency) the cashews with water. Pour this into the soup, heat and serve.
Makes 4 large, 6 regular servings.
Tips for this recipe:
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dairy free
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