CAULIFLOWER TOMATO CHICKEN SOUP | makes about 4-6 bowls of soup |


  • 3 chicken breasts
  • 1 head of cauliflower
  • 4-5 medium tomatoes (I used beefsteak tomatoes)
  • 1 L chicken stock (hopefully homemade)
  • 1 large onion
  • 6 cloves garlic
  • 1 tsp red chili powder
  • 1-2 tsp crushed red peppers
  • 2 tbsp ghee
  • anchovy paste to taste
  • 2 tbsp crème fraîche for finishing
  • 2 tbsp olive oil
  • black pepper for garnish


  1. clean and dry your free-range chicken breasts
  2. take a large pot and heat some light olive oil
  3. toss in your sliced onions and whole crushed garlic cloves and cook until they are light brown
  4. add red chili powder and crushed red peppers
  5. in this pot, place your chicken breasts, skin side down and cook for couple of minutes
  6. drizzle with 1/2 of the ghee
  7. flip and cook the other side, remember the goal is to have the chicken only 70% cooked
  8. drizzle the skin side with ghee as well
  9. take out the chicken and let it cool
  10. toss the following in your blender: cauliflower, tomatoes, the mixture from your pot and enough chicken stock to make it liquid enough (you'll notice that there aren't too many other additives in this dish like salt and pepper - that's because the chicken stock should have all of that)
  11. blend it up, but leave it with some chunks for character
  12. pour your mixture back into the pot and cook it, you'll start to see the color deepen and it will taste less "raw"
  13. add anchovy paste to your soup, keep tasting it and add enough paste so that the soup gets the right amount of salty
  14. cut up the chicken breasts into bite sized pieces and toss it into your pot
  15. keep cooking until the chicken is 90-95% done and then take off the heat (it will continue to cook while it's cooling down)
  16. serve with a generous dollop of crème fraîche
  17. garnish with some freshly ground black pepper on top