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Cauliflower and Chicken Soup

This is supposed to be a vegetarian dish but I added chicken to increase the protein levels.  Roasting really makes a difference with the flavour so worth the effort!

Makes 8 serves  

Approx. 500kJ, 13g protein and 4g carbs per serve


1 cauliflower head – florets divided

1 large onion, chopped

2-3 cloves of garlic, chopped

500g chicken

4 cups vegetable or chicken stock

2 tbspn cream (or butter)

1 tbspn lemon juice

sprinkle of nutmeg


  1. Drizzle olive oil over cauliflower florets, season with salt and pepper, then roast at 180°C until toasted and caramelised on the edges (20-30mins)
  2. Heat oil and fry onions and garlic over med heat until onion becomes translucent.
  3. Add chicken and brown
  4. Add broth then roasted cauliflower and simmer for 15-20 mins
  5. Add cream or butter to give a rich creamy flavour, then lemon juice (sounds weird but the lemon juice actually makes it sweet)
  6. Sprinkle with nutmeg, salt and pepper to taste then blend


Adapted from