Creamy Chicken & Cauliflower Rice Soup (low carb version of Creamy chicken & brown rice soup) Recipe is not tested
Author picture kay.cee
created: 2013/08/25 changed: 2013/08/25

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Creamy Chicken & Cauliflower Rice Soup (low carb version of Creamy chicken & brown rice soup)

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4

Ingredients

6 portion(s)

Soup
  • 100 grams raw almonds
  • 1 brown onion, peeled and quartered
  • 2 stalk celery, chopped in 4
  • 2 carrot, roughly cut
  • 30 grams EVOO or butter
  • 300 grams chicken thigh or breast, chopped in 1 inch pieces
  • 500 grams water
  • 2 tablespoons chicken stock paste
  • 1 Handful fresh parsley, chopped
  • 100 grams fresh or frozen peas
  • 300 grams cauliflower floret
Chicken Stock Paste
  • 300 grams raw chicken thighs or breast, roughly chopped
  • 300 grams vegetables (leek/onion/shallots, carrot, garlic, celery, celeriac)
  • handful fresh herbs (rosemary, thyme, parsley)
  • 150 grams coarse sea salt or rock salt
  • 1 bay leaf
  • 50 grams white wine
  • 1 clove
  • 5 coriander seeds
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Chicken stock paste
  1.  Mince up raw chicken using the turbo button to pulse a few times, with the lid on the locked position.

    Add 300g veges and a few sprigs fresh herbs. Chop for 10 seconds on sp 5.

    Add salt, bay leaf, white wine, clove and coriander seeds.

    Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of MC.

    Replace MC and blend 1 minute, speed 10.

  2. Soup
  3. Grind almonds in Thermomix bowl for 30 secs on speed 9, or until fine (alternately, use leftover meal from almond milk). Set aside. Place cauliflower florets in Thermomix bowl for 5 secs Counter-clockwise operation speed 5. Set aside.

     

    Place onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5. Add oil (or butter) and cook for 3 minutes, 100 degrees, speed 1.

    Add chicken and cook 3 minutes, 100 degrees, speed 1.

    Add water, stock paste, and ground almonds, and cook for 30 minutes, 100 degrees, Counter-clockwise operation speed 1.

    Add parsley, cauliflower rice, and peas, cook another 5 minutes, 100 degrees, Counter-clockwise operation speed 1. Adjust seasonings if needed, and serve.

10

Accessories you need

11

Tip

If you have a big family, or like more veges in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and some other veges steaming on top. Place the steamed veges in individual bowls and spoon the soup over the top. Adjust amount of chicken stock paste to taste, depending how salty you like it. You can use raw cashews instead of almonds (Jo's tips).


I've left Jo's photos, as I didn't take any of my own, and I couldn't figure out how to remove them.

 

 

I got 5 adult sized serves from these quantities.

Using the Calorie King calorie counter, I calculated  the following per serve: 1275 kj (305 cal); 22.4g protein;  18.4g fat; 4.8g carbohydrates

 

 

 

 


 






This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Sorry, forgot to rate
    Submitted by shazza1921 on 17. January 2017 - 11:38.

    Sorry, forgot to rate

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  • This was fantastic. Couldn't even tell the...
    Submitted by shazza1921 on 17. January 2017 - 11:36.

    This was fantastic. Couldn't even tell the difference from the original. Will be a favourite on our menu

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  • Sorry, forgot to rate.
    Submitted by Augusta on 14. September 2016 - 11:52.

    Sorry, forgot to rate.

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  • This was delicious. I was
    Submitted by Augusta on 14. September 2016 - 11:51.

    This was delicious. I was feeling under the weather with flu and wanted something quick and nourshing. This definitely hit the spot. I used up various veggies I had in the fridge And there is plenty over for the next day. My DH said it was a hit. I did add more stock. Thanks

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  • I made this and it was quite
    Submitted by khitz on 29. June 2016 - 12:54.

    I made this and it was quite thick and glugy - is it defintely 500g water? In the original they use 1L?? Anyone had the same or any tips please??

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  • Yummo and low carb. A winner
    Submitted by Suellen39 on 30. April 2016 - 12:45.

    Yummo and low carb. A winner for us! 

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  • i prefer the rice version,
    Submitted by suz stone on 3. September 2015 - 15:12.

    i prefer the rice version, but this soup is still yummy.hearty winter soup. I didnt have peas so used some brussel sprout instead. 

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  • One of my favourite
    Submitted by sunshinetherapies on 23. June 2015 - 18:06.

    One of my favourite recipes... Just love it!  tmrc_emoticons.)

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  • I thought this was better
    Submitted by clairesossen on 1. June 2015 - 20:07.

    I thought this was better than the original for sure! tmrc_emoticons.)

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  • Love the original, loved this
    Submitted by Romanak99 on 28. May 2015 - 21:20.

    Love the original, loved this too.

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  • Yum! Thanks! I made it with
    Submitted by Jessscott on 19. May 2015 - 14:37.

    Yum! Thanks! I made it with cashews instead & veggie stock & added kale and a dash of cream at the end. Delicious!

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  • OMG this is the BOMB
    Submitted by charlieB on 6. May 2015 - 19:34.

    OMG this is the BOMB

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  • OMG this is the BOMB
    Submitted by charlieB on 6. May 2015 - 19:34.

    OMG this is the BOMB

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  • Really tasty, I used
    Submitted by Sam74 on 15. February 2015 - 19:08.

    Really tasty, I used vegetable stock as had in fridge, just as nice as Quirky's without the carbs!  Win win tmrc_emoticons.)

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  • This is lovely!! I didn't
    Submitted by Kitcshinn on 26. January 2015 - 20:22.

    This is lovely!! I didn't make the stock so used 1 chicken stock cube and 1tbsp tmx veggie stock. Also subbed 1/2 water with white wine. I don't think husband will even know it's not rice

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  • This soup is amazing. So
    Submitted by Thermokeen on 11. December 2014 - 13:57.

    This soup is amazing. So filling! My 13 son smashed two massive bowls for lunch as soon as it was ready. I didn't make the stock but used the veggie stock from thermomix recipe book. And added a small amount of macaroni. 

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  • really enjoyed this soup,
    Submitted by LizzyLoc on 29. September 2014 - 23:00.

    really enjoyed this soup, have made both versions and love both......sorry about the underline but I can't work out how to get rid of it . tmrc_emoticons.)

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  • Wow! Just this morning I was
    Submitted by France on 15. August 2014 - 09:32.

    Wow! Just this morning I was wondering how this soup would turn out without the rice. I like it but I want to go more keto and less carbs for a little while. My kids might prefer it too as they find the rice one a bit gluggy!I'll come back with a rating when I've tried it, I just had to say THANKS!!!!!!!

    OK, I'm back with my star rating and review of the recipe  tmrc_emoticons.)

    We really liked it! I made it last night finally with cut green beans instead of peas to reduce the carbs further. Not as heavy/hearthy as the rice one but that's exactly what I was hoping to find!

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  • Have made both this version,
    Submitted by 5554 on 20. June 2014 - 14:53.

    Have made both this version, and Jo's original with brown rice. Both delicious! Like this because of the low carb factor. Thanks for sharing 

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  • This was soooo good, yum,
    Submitted by brendamoz on 10. May 2014 - 19:49.

    This was soooo good, yum, yum, yum.

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  • Best soup I've made in the
    Submitted by jacksmum on 10. May 2014 - 12:52.

    Best soup I've made in the Thermomix to date. Delicious, easy and healthy. I loved the texture and taste of this soup and it's a winner with the cauliflower hidden away in there.  I replaced the chicken paste with my trusty TM vegie stock purely because of time. This is going to be a favourite through winter - thank you.

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  • Absolute winner in our house
    Submitted by laughsx4 on 4. May 2014 - 21:41.

    Absolute winner in our house tonight..... I did use coconut oil instead of butter, which worked very well. But my husband has asked for the butter version next time to try.  The excess stock paste, I put into icecube trays to freeze and have  for future soups/dishes tmrc_emoticons.)

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  • Delicious and so healthy!
    Submitted by sevenhuysens on 2. May 2014 - 16:12.

    Delicious and so healthy! Thanks so much for posting!

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  • Love this. Delightful. Like
    Submitted by alkababba on 22. April 2014 - 19:57.

    Love this. Delightful. Like it better than the original. Thanks for sharing tmrc_emoticons.)

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  • Yum!
    Submitted by Katherine1974 on 5. March 2014 - 22:45.

    Yum!

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  • This soup is delicious! I
    Submitted by DKTwist on 24. February 2014 - 14:59.

    This soup is delicious! I love the brown rice version, this is just as good!

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  • I didn't realise how long
    Submitted by cassbennett on 30. September 2013 - 21:27.

    I didn't realise how long this would take (as I had to make the chicken paste too)  but it was so worth it..  Even the kids loved it, what a great way to use cauliflower tmrc_emoticons.-)

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