Cooking Steps

• In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 4-6 minutes until it is no longer pink. Remove the chicken and set it aside.
• Add ½ tablespoon of olive oil to the same pot, then toss in the onion, carrots, potatoes, cauliflower, and thyme. Sauté until the onion is soft and aromatic, about 3-4 minutes.
• Pour in the almond milk and chicken broth, along with ½ teaspoon of salt and a dash of black pepper. Simmer uncovered for about 10 minutes until the potatoes are fork-tender.
• Carefully take out about 3 cups of the soup mixture and blend it until smooth. Return the blended mixture to the pot.
• Stir the cooked chicken and frozen peas into the pot, simmering for another 5-10 minutes. Adjust seasonings as necessary for your taste.
• Ladle the hearty soup into bowls and garnish with additional black pepper or fresh thyme if desired.