Creamy Cauliflower and Chicken Soup with Zucchini

A creamy, filling soup made from cauliflower, zucchini and tender chicken, finished with cream and Parmesan. Low in carbs and high in protein, it's ideal for a light dinner.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 1 Stück onion
• 1 Stück garlic clove
• 1 EL olive oil
• 700 ml water
• 250 g chicken breast fillet
• 300 g cauliflower
• 150 g zucchini
• 100 ml cream
• 30 g Parmesan, grated
• 1 TL thyme, dried
• 1 Bund parsley, flat-leaf
• 1 TL salt
• black pepper, freshly ground

Method

1. Finely dice the onion and garlic. Heat the olive oil in a large pot and sweat the onion and garlic over medium heat until translucent.
2. Add the water, thyme and half of the salt to the pot and bring to a boil. Place the chicken breast fillet in the pot and simmer gently over low heat for about 15 minutes, until cooked through.
3. Remove the chicken from the pot and shred it into fine pieces with two forks. Divide the cauliflower into small florets, cut the zucchini into cubes and add both to the broth. Simmer for about 8 minutes, until the vegetables are tender.
4. Purée the soup coarsely with an immersion blender, so that it stays creamy but still slightly chunky. Stir in the cream and Parmesan and heat briefly without letting the soup boil.
5. Return the chicken to the soup and season with the remaining salt and pepper. Finely chop the parsley and sprinkle it over the soup.