Cauliflower Soup & Roasted Chicken Breast

Creamy cauliflower and tender roast chicken soup. Perfect for a cold winter night.
Serves 4.


  • Cauliflower, chopped 1000g
  • Chicken stock 800g
  • Qimiq cooking cream 300g
  • Basil pesto 80g
  • Salt 12g
  • Black pepper 4g
  • Fresh brown onions, diced 80g
  • Butter salted 60g
  • Oven Roasted & Sliced Chicken Breast 320g
  • Sourdough 8 slices


  1. Melt butter, sweat off onions and cauliflower
  2. Add stock and simmer until cooked, approximately 12 minutes until fully cooked
  3. Add cooking cream then using a stick blender process until smooth
  4. Add Roasted Chicken Breast to the soup at boiling point. Turn down to a simmer for 2 minutes
  5. Warm bread in the oven for 4 minutes at 180 degrees celsius

Serving suggestions

Garnish with pesto
Warm bread and Olive oil

Cook time:

18 mins