Creamy cauliflower, chicken and split pea soup A comforting chicken and split pea soup recipe to warm you up over the cooler months. Soup Print this recipe Details Serves: 4Number of ingredients: 15Difficulty: MediumTo prep: 20 minutesTo cook: 60 minutes Nutrition per servingEnergy: 1843 kJProtein: 7gFat - total: 20gFat - saturated: 2.5gCarboydrate: 26.75gFibre: 4.7gSodium: 334mg 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 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 Method 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. 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. Add the chicken, cover and cook for an additional 12 minutes or until chicken is cooked through. Removed the chicken from the soup. Cool and shred. Using a hand stick blender, blend the soup until smooth. Divide the soup between bowls and top with shredded chicken, toasted seeds and croutons.
