Pumpkin Cauliflower Soup
There's nothing quite like a warm, creamy bowl of soup to bring the family together. This pumpkin cauliflower soup combines two nutritious vegetables from your organic box into a velvety, comforting meal. Add some tender organic chicken pieces, and you've got a complete meal that's ready in under an hour.
Ingredients:
- 800g Jap pumpkin, peeled and cubed
- ½ cauliflower (400g), cut into florets
- ½ red onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic
- Fresh baby spinach for garnish
- Organic Chicken Breast 500g - diced
- 1 litre vegetable or chicken stock
- 1 cup coconut cream or organic full cream milk
- 2 tablespoons olive oil
- Salt and pepper
- ½ teaspoon cumin
Directions:
- Heat olive oil in a large pot over medium heat. Add diced organic chicken and cook until golden. Remove and set aside.
- In the same pot, add red onion and celery. Cook for 5 minutes until softened.
- Add pumpkin and cauliflower. Pour in stock and bring to a boil.
- Reduce heat and simmer for 25 minutes until vegetables are very soft.
- Blend soup until smooth using a stick blender or food processor.
- Stir in coconut cream and cooked chicken. Season with salt, pepper, and cumin.
- Serve hot, topped with fresh baby spinach leaves.
Storage Tip: This soup keeps for 4 days in the fridge and freezes beautifully for up to 3 months.
Need the ingredients? Get the Organic Large Family Box with all these fresh organic vegetables included, plus add Organic Chicken to complete this recipe.