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Zucchini and Cauliflower Soup

INGREDIENTS
- 440 g Chicken Breast
- 1 whole Onion
- 4 clove Garlic
- 2 whole Cauliflower
- 2 whole Zucchini
- 1 litre Vegetable Stock
- 1 tbsp Fresh Parsley
- 4 thick slice Gluten Free Bread
METHOD
Step 1
Place chicken breasts into a saucepan and add enough water to just cover meat.
Step 2
Place saucepan over medium heat, bring to a boil, then turn down the heat and simmer for 10-12 minutes or until chicken breasts are no longer pink.
Step 3
Transfer chicken to a bowl, allow to cool and shred with a fork.
Step 4
While chicken is cooking, spray a little olive oil in a frypan and place over medium heat.
Step 5
Add finely diced onion, sauté for 3-4 minutes then add minced garlic and stir.
Step 6
Break cauliflower into florets and roughly chop zucchini.
Step 7
Add vegetables to the saucepan and sauté for around 5 minutes.
Step 8
Add vegetable stock and cover the pan. Simmer on medium until liquid is almost gone.
Step 9
Remove from heat and allow to cool.
Step 10
Season with salt and pepper and blend to thick soup consistency using a normal blender, hand held/stick blender, nutrinija or nutribullet.
Step 11
Transfer soup back to the saucepan, add shredded chicken and heat through.
Step 12
Garnish with a little parsley and serve with a slice of gluten free bread.
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