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Creamy cauliflower chicken soup

Creamy cauliflower chicken soup

By Sarka Babicka

Serves: 4
Cooking time: 45 minutes

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Ingredients

  • 1 small cauliflower (600g)
  • Olive oil
  • 1 leek
  • 2 garlic cloves
  • 1 Kallo Organic chicken stock cube
  • 2 chicken breast fillets
  • Sea salt & black pepper
  • Fresh parsley
  • 3 tbsp olive oil
  • 2 tbsp pumpkin seeds
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp salt

How to make

  1. Preheat oven to 180ºC. Break up the cauliflower into small florets. Place on a lined baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat. Bake for 20-30 minutes until lightly brown.
  2. Heat 1 tbsp of oil in a large saucepan, add the sliced leek and cook for 5 minutes until softened.
  3. Add crushed garlic, cauliflower and stock cube dissolved in 500ml of boiling water. Boil on medium heat for 10 minutes.
  4. Meanwhile, season chicken with salt and pepper. Sear the breasts on both sides until browned and cooked through, about 5 minutes each side. Allow to cool slightly and shred.
  5. Heat the oil in a small pan, add the seeds and cook for 30 seconds. Add the spices and salt, stir to combine and cook for another 15 seconds.
  6. Blend the soup until smooth and season to taste. Serve with shredded chicken, spiced seeds and fresh parsley.
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Use with either ...

Organic Chicken Stock Cubes
Organic Chicken Stock Cubes
Very Low Salt Organic Chicken Stock Cubes
Very Low Salt Organic Chicken Stock Cubes
Organic Garlic & Herb Stock Cubes
Organic Garlic & Herb Stock Cubes
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