Serves
4
Prep
20
mins
Cooking
60
mins
Creamy Cauliflower, Chicken & Split Pea Soup
Directions
Step 1
Heat oil in a large saucepan over medium heat. Add the spices and stir for 30 seconds until fragrant. Add the onion and garlic and cook for 5 minutes or until softened.
Step 2
Add the cauliflower, split peas, cashews, salt and pepper and stock. Increase the heat to high and bring to the boil. Cover with a lid, reduce the heat to medium and cook for 30 minutes or until the split peas are tender. Add more water if required.
Step 3
Add the chicken, cover and cook for an additional 12 minutes or until chicken is cooked through.
Step 4
Remove the chicken from the soup. Cool and shred.
Step 5
Using a hand stick blender, blend the soup until smooth.
Step 6
Divide the soup between bowls and top with shredded chicken , toasted seeds and crutons.
Ingredients
- 1 tbs extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g cauliflower, chopped
- 1 cup McKenzie's Australian Yellow Split Peas
- 1/2 cup raw cashews
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 2L chicken stock
- 2 x 200g chicken breast fillet
- 2 tbs pepitas, toasted
- 1 tbs sunflower seeds, toasted
- 1 tsp sesame seeds, toasted
- 1 cup Crutons
