WHAT TO EAT TONIGHT

Peruvian chicken cauli rice soup

This light but satisfying bowl from Gwyneth Paltrow’s new book is just the ticket for a January health-kick

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This light but satisfying bowl from Gwyneth Paltrow’s new book is just the ticket for a January health-kick

Posted

  • Serves 2
  • Preparation time 5 minutes
  • Cooking time 25 minutes
  • 1 medium white onion, chopped
  • 1 bunch of coriander, roughly chopped
  • ½ jalapeño (optional)
  • Juice 3 limes
  • 60ml water, plus more if needed
  • 1l cups chicken stock
  • 1 boneless, skinless chicken breast
  • 1 teaspoon salt
  • ½ head of cauliflower, riced (we used a grater to do this, a food processor will also work)
  • 75g frozen peas
  • Lime wedges, for serving
  1. Combine the onion, coriander, jalapeño (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
  2. In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook until the chicken is opaque and fully cooked through, about 20 minutes. Remove the chicken and let cool.
  3. Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy. When the chicken is cool enough to handle, shred the meat.
  4. To serve, increase the heat, return the shredded chicken to the pot, and add the onion-coriander puree. Stir to combine and cook for 5 minutes before serving. Divide into bowls and garnish with lime.

Recipe extracted from The Clean Plate: Delicious, Healthy Recipes for Everyday Glow

Recipe extracted from The Clean Plate: Delicious, Healthy Recipes for Everyday Glow

By Gwyneth Paltrow

Published by Sphere

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Tagged in:
Soup
Chicken and Turkey
Rice

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