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Cauliflower Nut Butter Chicken Dumpling Soup

So I admit, I have days where I do not cook. Yes, I have a food blog. Yes I love food and love planning and thinking about what new recipes or experiments I can have for the week! And here is a secret of mine… I cook in batches on some weeks.

Like this soup. I think I made enough for 3 days worth of meals. I had 3 pots going at once! Ok, fine I don’t have very big pots, but hey, even 3 medium size pots shows commitment right? Or maybe it means I should invest in one (actually, I do have one but it is in a box packed ready for our new home!).

On some nights, I just want a warm soup, re heating it in a sauce pan and just drink it up. Much as I love cooking, just not thinking about meals at times seems to help. Do you have those moments too?

Oh. And I love my nut butters. Take this one, it’s Almond, Brazil and Cashew nut. I love how it actually add flavour to a otherwise possible boring soup. Yes, the little chicken mince dumplings help as well. I wanted to call them chicken balls, but erm..they sound wrong….. so dumplings they are going to be!

Cauliflower Nut Butter Chicken Dumpling Soup  (10-12 servings)
2 medium size heads of cauliflower
2 zucchinis chopped
2 cups of button mushrooms
1 onion chopped
2 tablespoon of chopped garlic
1/4 cup of your favourite nut butter
2 capsicum chopped
2 litre chicken stock
1 litre of water

400 grams chicken mince
2 chili padi chopped
1 tablespoon of garlic
1/4 cup of almond meal
1 egg
salt and pepper

Marinate chicken mince with chili, almond meal, egg and seasoning.

Heat oil in big pot. Saute garlic and onion. Then the nut butter. Cook cauliflower till soft. Add zucchinis and capsicum. Add chicken stock and water and simmer for 15 minutes or so.

Cool soup slightly. Blitz soup in blender in batches. Then return soup to pot. Using your hands, wet it and shape mince into little dumplings. Drop into soup. Simmer for another 15 minutes or so. Taste and season. Serve warm.



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