Conventional & Thermomix
During a Weight Watchers meeting this week, some folks expressed their fatigue with minestrone soup as a Zero-point meal. I chimed in about my fondness for a unique soup I whip up using my Thermomix. Intrigued, everyone inquired about the recipe, so here it is.
I find it incredibly satisfying and delicious. Initially, I anticipated it might taste like cauliflower (which I enjoy), but to my surprise, it didn’t. Instead, it turned out to be a creamy, robust soup with a kick from the taco seasoning and substantial thanks to the chicken.
While using a Thermomix makes the process easier, it’s also quite simple to prepare conventionally.
I also paired this with fresh homemade bread – it has no points, why not 🙂
Creamy chicken cauliflower soup
What's Needed
- Thermomix
- Blender Conventional
- Stick Blender Conventional
This is not my recipe - it belongs to Cookidoo however I have changed it a little for be WW Friendly. The soup is ZERO POINTS however if you add 1 tbsp Light Sour Cream - 2 points for that!
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Ingredients
Thermomix Version
- 800 g Cauliflower florets
- 600 mls Water
- 60 g Stock paste or 2 tsp chicken stock powder
- 1/2 tsp Ground Black Pepper
- 800 g Chicken Breast cubed
- 1 tbsp Taco Seasoning
- 1 tbsp Light Sour Cream Optional - 2 points
Instructions
Thermomix Version
- Place cauliflower into mixing bowl and chop 6 sec/REVERSE/speed 4.800 g Cauliflower florets
- Add water, stock paste and pepper. Place Varoma dish into position and weigh chicken into it. Sprinkle chicken with taco seasoning and stir with spatula to coat. Secure Varoma lid and cook 15 min/Varoma/speed 2.600 mls Water, 60 g Stock paste or 2 tsp chicken stock powder, 1/2 tsp Ground Black Pepper, 800 g Chicken Breast, 1 tbsp Taco Seasoning
- Remove Varoma and stir chicken with spatula to ensure even cooking.Place Varoma back into position, secure Varoma lid and cook 15 min/Varoma/speed 2 or until chicken is tender and cooked through. Remove Varoma and set aside.
- Insert measuring cup. Blend 1 min/speed 4-9, increasing speed gradually from speed 4 to speed 9. Transfer soup into a thermal serving bowl or other large bowl, cover to keep warm and set aside.
- Place cooked chicken into mixing bowl and shred 4 sec/REVERSE/speed 4. Divide soup between serving bowls and serve topped with shredded chicken.
Conventional Recipe
- Steam chicken cubes and set aside - I use my vegetable steamer for this. Coat the chicken with taco seasoning and steam for approximately 30 minutes. DO NOT THROW OUT THE WATER - this will make part of the stock base needed to make the soup.
- Whilst chicken is steaming, place cauliflower into blender and blitz till you have cauliflower rice - depending on the size of your blender it will take a few blitz's to do all the cauliflower. Place in large pot.
- Add chicken stock, pepper, water from steaming and top up with water to 600mls to soup pot and High Simmer for 30 minutes.Whilst stock is cooking - shred chicken with two forks.
- When cauliflower is cooked, remove from heat and use a stick blender to blend soup. When fully blended add shredded chicken and serve.
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