Creamy cauliflower, chicken and split pea soup

A comforting and tasty soup recipe to warm over winter.
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  • 4
  • 15
  • Medium
  • 20 minutes
  • 60 minutes
Nutrition per serve
  • Energy 1843 kJ
  • Protein 7g
  • Fat - total 20g
  • Fat - saturated 2.5g
  • Carbohydrate 26.75g
  • Fibre 4.7g
  • Sodium 334mg


1 tbs extra virgin olive oil

1 tsp ground coriander

1 tsp ground cumin

1 onion, finely chopped

2 garlic cloves, crushed

500g cauliflower, chopped

1 cup McKenzie’s yellow split peas

½ cup raw cashews

2L chicken stock

To taste, McKenzie’s Australian natural sea salt

To taste, McKenzie’s whole black peppercorn

2 x 200g chicken breast fillet

1 tbs sunflower seeds, toasted

1 tsp sesame seeds, toasted

1 cup multigrain croutons


  1. Heat oil in a large saucepan over medium heat. Add the spice and stir for 30 seconds until fragrant. Add the onion and garlic and cook for 5 minutes or until softened.
  2. Add the cauliflower, split peas, cashews, salt and pepper and stock. Increase the heat to high and bring to the boil. Cover with a lid, reduce the heat to medium and cook for 30 minutes or until the split peas are tender. Add more water if required.
  3. Add the chicken, cover and cook for an additional 12 minutes or until chicken is cooked through.
  4. Removed the chicken from the soup. Cool and shred.
  5. Using a hand stick blender, blend the soup until smooth.
  6. Divide the soup between bowls and top with shredded chicken, toasted seeds and croutons.

Dietitian Notes / Recipe Tips

Hint: Use salt reduced chicken stock for a heart friendly recipe.

You can swap croutons in this recipe for slice of multigrain bread or make your own croutons. To do so, simply chop a slice of multigrain bread into thick chunks.  Drizzle with small amount of olive oil and toast in the oven for 10 minutes on 180 degrees Celsius.  Voila, ready to add onto your soup.

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Provider Acknowledgement

Recipe and image kindly provided by McKenzies Foods:

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