This is an absolutly gorgeous recipe from Donna Hay and just perfect for this cold Winter’s day!
I made this soup a day after having steamed a chicken for a previous dinner, so I used the remaining left over chicken and I used the bones to make my stock.

All the pantry items are available at Scoop Wholefoods.


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 white onion finely chopped
  • 2 cloves garlic crushed
  • raw cashew nuts
  • 1 cup yellow split peas
  • 1/2 cup unsalted raw cashews
  • 1.5 litres chicken stock
  • 2 x 200g chicken breast fillets
  • 500g cauliflower chopped
  • Sea Salt and Cracked Pepper to taste

Spiced Seeds

  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves garlic thinly sliced
  • 1 tablespoon sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin


    1. Heat oil in large saucepan over medium heat. Add coriander and cumin and cook, stirring for 30 seconds or until fragrant.
    2. Add onion and garlic and cook for 4-6 minutes.
    3. Add cauliflower, split peas, cashews, salt, pepper and stock and increase hear to high and bring to the boil.
    4. Cover with lid, reduce heat to medium and cook for 30 minutes.
    5. Add chicken, cover and cook for 12 minutes.
    6. Remove soup from heat, cover and stand for 5 minutes.
    7. Remove chicken, set aside to cool slightly before shredding.
    8. Use a stick blender to blend the remaining soup until smooth.
    9. To make the spiced seeds, heat the oil over high heat in a pan. Add the garlic, pumpkin seeds, sunflower seeds and sesame seeds and cook for 1 minute until golden – stir constantly or seeds can burn very easily. Add the coriander and cumin and stir to combine.
    10. Divide soup between bowls and top with the shredded chicken and spiced seed.

Serves 4.