- 45 minutes
- Difficulty Easy
- 13 Ingredients
This is a very easy, hearty and warming soup for a cold Winter’s day.
- 1/4 cup Olive Oil
- 400 gm Chicken Breast or Thigh (finely diced)
- 3 Onion (finely chopped)
- 3 cloves Garlic (crushed)
- 300 gm Buttton Mushrooms
- 3 cups Chicken Stock
- 2 cups Water
- 100 gm Cauliflower (roughly chopped)
- 250 gm Potatoes (roughly chopped)
- 1/2 cup Cream
- Sprigs Parsley (for garnish)
- 1/4 cup Basil Pesto
- 1 tablespoon Lemon Juice
- Heat 1 tablespoon of the oil in a large saucepan, cook chicken in batches until browned. Remove chicken from pan.
- Heat remaining oil in the same pan, cook onion, garlic and mushrooms, stirring for about 5 minutes or until mushrooms soften.
- Add stock, water, cauliflower and potato, and bring to the boil. Reduce heat and simmer uncovered for 20 minutes. Remove from the heat and stand for 10 minutes.
- Using a "stab-blender", process soup in the pan until it's smooth, with no lumps. Return chicken to the pan with the cream, stir over medium heat until hot.
- Serve bowls of soup sprinkled with parsley, or if you're more adventurous, drizzled with combined pesto and lemon juice. Lovely with fresh crusty bread or garlic bread.
This soup is really tasty, and I've even made it with a little bacon and chilli added to the mixture, for something different. It's great for a lunch dish, with toasted sandwiches, or as a soup before a main course. You can be really sneaky and put other vegies in it, if you're trying to get the family to eat more veg.