Creamy Cauliflower Chicken Soup

Poultry, Soups & Salads
30 mins 
Serves 4 
Gluten Free 
Dairy free 
Nut free 
For colder days nothing beats a bowl of chunky, creamy soup to warm you up. I created this soup with literally what I had in the fridge and it was such a hit I used it for an online cooking event I was hosting. 

It ticks the boxes for protein for muscle, repair and appetite control, slow release carbs for energy and brain power, fibre for a healthy gut, and numerous vitamins, minerals and antioxidants. 

Make a big pot on the weekend and you have lunches sorted all week. I like to serve it with a dollop of thick Greek yoghurt on top and some fresh parsley or coriander, and a chunk of crusty wholegrain sourdough. Obviously for dairy or gluten free diets leave these out. 


PER SERVE: Energy 1260kJ; Protein 20g; Total Fat 13g (saturated fat 2g, polyunsaturated fat 2g, monounsaturated fat 8g); Carbohydrate 20g; Fibre 7.5g

INGREDIENTS

1 red onion, diced
2 sticks celery, diced
2 cloves garlic, finely chopped
Knob of ginger (about 25g), finely chopped or grated
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground cardamom
1/2 cauliflower, cut into florets
400g pumpkin, diced
1L chicken stock
1 poached or roast chicken breast, shredded
1 can chickpeas, drained and rinsed
2 tbs extra virgin olive oil

METHOD

Step 1

Heat a large saucepan over moderate heat and drizzle the extra virgin olive oil over the bottom of the pan. Add the onion and celery and sauté for a few minutes, without browning, until soft. Add the garlic, ginger, cumin, coriander and cardamom. Stir for a minute until fragrant.

Step 2

Add the cauliflower and pumpkin, stir for minute or so to coat in the spice mix. Then add the stock and bring to a simmer. Cook for 10 minutes or until the veggies are soft.

Step 3

Blend half of the soup, leaving the other half chunky, then stir through the chickpeas and the chicken. Heat through and season to taste.

Step 4

Option: Make your own chicken stock and poach chicken breast at same time. I cook extra chicken so that I then have cooked chicken for sandwiches and salads for lunch. Place the chicken breasts in a pan and cover with water. Add roughly chopped celery tops, a carrot, a couple of bay leaves, about 10 peppercorns and a tsp of salt. Bring to the boil, reduce the heat and simmer for 15-20 mins. Turn off the heat and let the chicken cool in the stock. Remove the chicken and slice, ready to use in the soup or store in a sealed container in the fridge for a few days. Drain the stock and use to make the soup.