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Zucchini and Cauliflower Soup

2020-08-17 | By: Snap Fitness


  • 440 g Chicken Breast
  • 1 whole Onion
  • 4 clove Garlic
  • 2 whole Cauliflower
  • 2 whole Zucchini
  • 1 litre Vegetable Stock
  • 1 tbsp Fresh Parsley
  • 4 thick slice Gluten Free Bread


Step 1

Place chicken breasts into a saucepan and add enough water to just cover meat.

Step 2

Place saucepan over medium heat, bring to a boil, then turn down the heat and simmer for 10-12 minutes or until chicken breasts are no longer pink.

Step 3

Transfer chicken to a bowl, allow to cool and shred with a fork.

Step 4

While chicken is cooking, spray a little olive oil in a frypan and place over medium heat.

Step 5

Add finely diced onion, sauté for 3-4 minutes then add minced garlic and stir.

Step 6

Break cauliflower into florets and roughly chop zucchini.

Step 7

Add vegetables to the saucepan and sauté for around 5 minutes.

Step 8

Add vegetable stock and cover the pan. Simmer on medium until liquid is almost gone.

Step 9

Remove from heat and allow to cool.

Step 10

Season with salt and pepper and blend to thick soup consistency using a normal blender, hand held/stick blender, nutrinija or nutribullet.

Step 11

Transfer soup back to the saucepan, add shredded chicken and heat through.

Step 12

Garnish with a little parsley and serve with a slice of gluten free bread.

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