Zucchini and Cauliflower Soup
- 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
Place chicken breasts into a saucepan and add enough water to just cover meat.
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.
Transfer chicken to a bowl, allow to cool and shred with a fork.
While chicken is cooking, spray a little olive oil in a frypan and place over medium heat.
Add finely diced onion, sauté for 3-4 minutes then add minced garlic and stir.
Break cauliflower into florets and roughly chop zucchini.
Add vegetables to the saucepan and sauté for around 5 minutes.
Add vegetable stock and cover the pan. Simmer on medium until liquid is almost gone.
Remove from heat and allow to cool.
Season with salt and pepper and blend to thick soup consistency using a normal blender, hand held/stick blender, nutrinija or nutribullet.
Transfer soup back to the saucepan, add shredded chicken and heat through.
Garnish with a little parsley and serve with a slice of gluten free bread.
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