
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
Ingredients
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
- 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)
- Heat oil and fry onions and garlic over med heat until onion becomes translucent.
- Add chicken and brown
- Add broth then roasted cauliflower and simmer for 15-20 mins
- Add cream or butter to give a rich creamy flavour, then lemon juice (sounds weird but the lemon juice actually makes it sweet)
- Sprinkle with nutmeg, salt and pepper to taste then blend
Adapted from www.cookieandkate.com