Peruvian Chicken Cauli Rice Soup
SERVES 2 PREPARATION & COOKING 35 MINUTES
A friend of mine told me about this soup she’ d had at a Peruvian restaurant called “agu ad it ode pollo” t hat was a vibrant green colour from all the coriander in it. As a lover of coriander for its unmistakable flavour, I had to try to make my own version of the soup. After tinkering a bit and swap ping out the rice for cauliflower rice, I landed on a soup that was equal parts light and satiating. This is the kind of clean se-friendly food I’ d eat whenever.
1 medium white onion,
1 bunch coriander, roughly
½ jalapeño (optional) juice of
¼ cup water, plus more
4 cups chicken stock
1 boneless, skinless chicken
1 teaspoon kosher salt ½ head cauliflower (1-1½
cups), riced (see tip)
½ cup frozen peas lime wedges for serving
1. Combine onion, coriander, jalapeño, lime juice and water in a high-speed blender, blitzing until smooth and adding a little extra water if needed to loosen the mixture. Set aside.
2. In a medium saucepan, bring stock to a simmer over medium-low heat. Add chicken and salt, cooking
until chicken is opaque and fully cooked through – about 20 minutes. Remove chicken from saucepan and let cool.
3. Add cauliflower rice and peas to the broth, then simmer for 10-15 minutes or until cauliflower rice is tender but not mushy.
4. When the chicken is cool enough to handle, shred the meat.
5. Increase heat to medium, return shredded chicken to the saucepan and add onion-coriander purée. Stir to combine and cook for 5 minutes before serving. Divide into bowls and garnish with lime wedges.