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Creamy Red Pepper and Cauliflower Chicken Soup

This is the most flavorful, hearty AND heartwarming soup I've ever tried. Packed with veggies and protein, this makes for a deliciously nutritious meal on a cozy day.

Ingredients 

Directions

  • 1 Tbsp olive oil

  • ½ white onion, diced

  • 2 cloves garlic, minced

  • 1 head cauliflower, chopped into florets

  • 1 jar (12 oz or 465g) roasted red peppers, drained and chopped

  • 4 chicken breasts

  • 1 tsp paprika

  • 1 tsp oregano

  • Salt and pepper to taste 

  • 2 cups chicken bone broth, or 1 chicken stock cube and 475ml water

  • 1 8oz package cream cheese

  • Juice of 1 lemon 

  • 1 large handful spinach 

  • 150g crumbled feta 

  • Sourdough bread 

  1. In a large pot over medium heat, add olive oil, onion, and garlic. Cook until translucent and fragrant. 

  2. Add roasted red peppers, cauliflower, chicken, spices, and broth. Make sure there is enough broth to cover ingredients, adding more if necessary. Stir and cover. Bring to a boil and then simmer for 15 minutes until the chicken is fully cooked. 

  3. Using a fork, remove the four chicken breasts from the pot, and place on a cutting board. Using two forks shred the chicken breasts while still warm and tender. Return shredded chicken to the pot.

  4. Add in cream cheese and stir until fully melted and combined. 

  5. Add in lemon juice, spinach, and feta. Simmer for 5 more minutes to allow the flavors to combine. 

  6. Spoon the soup into 4-5 equal meal-prep containers. Keep in the refrigerator for 4-5 days. When ready to eat, heat in the microwave for 2 minutes. Best served with a piece of warm sourdough bread. :) 

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