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chicken and split pea soup with cauliflower topped with coriander

Creamy cauliflower, chicken and split pea soup

A comforting chicken and split pea soup recipe to warm you up over the cooler months.


Serves: 4

Number of ingredients: 15

Difficulty: Medium

To prep: 20 minutes

To cook: 60 minutes

Nutrition per serving

  • Energy: 1843 kJ

  • Protein: 7g

  • Fat - total: 20g

  • Fat - saturated: 2.5g

  • Carboydrate: 26.75g

  • Fibre: 4.7g

  • Sodium: 334mg


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 yellow split peas

½ cup raw cashews

2L chicken stock

To taste, McKenzie’s Australian natural sea salt

To taste, McKenzie’s whole black peppercorn

2 x 200g chicken breast fillet

1 tbs sunflower seeds, toasted

1 tsp sesame seeds, toasted

1 cup mutligrain croutons


  1. Heat oil in a large saucepan over medium heat. Add the spice and stir for 30 seconds until fragrant. Add the onion and garlic and cook for 5 minutes or until softened.
  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.
  3. Add the chicken, cover and cook for an additional 12 minutes or until chicken is cooked through.
  4. Removed the chicken from the soup. Cool and shred.
  5. Using a hand stick blender, blend the soup until smooth.
  6. Divide the soup between bowls and top with shredded chicken, toasted seeds and croutons.