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
- 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.
- 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.
- Add the chicken, cover and cook for an additional 12 minutes or until chicken is cooked through..
- Using a hand stick blender, blend the soup until smooth.