Creamy Artichoke Soup

Serves 4 as an entree

1 large head of cauliflower, cut into florets
1.5 cups chicken stock
½ cup canned artichoke hearts, chopped
2 tablespoons fresh parsley, finely chopped
2 cups cooked, shredded chicken
½ cup frozen peas
Salt or Herbamare, to taste

Steam the chopped cauliflower until soft. Combine the cauliflower with the stock and blend them together. You can either do this in a blender, or place them in a big pot and blend with a stick blender.

Put the blended mixture into a large pot and turn the heat to medium. Add all remaining ingredients, stir and allow to simmer for 5 minutes.

Serve.