If you caught our post earlier this week on the 7 New (ish) Cookbooks That’ll Help Your New Year Goals Live On, you’ll already know that Queen GP (aka Gwyneth Paltrow) kicked off her New Year with the launch of a new cookbook called The Clean Plate. Dedicated to providing recipes you’ll actually want to eat no matter what GOOP-approved cleanse you’re on, GP’s new book is all about helping you eat, reset and heal with help from her squeaky clean recipes. While many of us on the Edit Seven team are still on the fence about her newest cookbook (we’re hardcore fans of her previous books), we’re still willing to cook our way through it (some more) before making any final decisions.
Next up on our list? Gwyneth’s Peruvian Chicken Cauli Rice Soup that we invite you to try making with us, and to let us know what you think. Keep reading for how to make it!
Peruvian Chicken Cauli Rice Soup
“A friend of mine told me about this soup she’d had at a Peruvian restaurant called aguadito de pollo that was a vibrant green color from all the cilantro in it. As a lover of cilantro for its unmistakable flavor, I had to try to make my own version of the soup. After tinkering a bit and swapping out the rice for cauliflower rice, I landed on a soup that was equal parts light and satiating. Cilantro is said to have chelating properties—meaning it may help the body get rid of heavy metals—and is generally thought of as a cleansing herb in the Ayurvedic tradition. This is the kind of cleanse-friendly food I’d eat whenever.” – Gwyneth Paltrow
What You need:
- 1 medium white onion, chopped
- 1 bunch of cilantro, roughly chopped
- ½ jalapeno (optional)
- Juice of 3 limes
- ¼ cup water, plus more if needed
- 4 cups Chicken Stock
- 1 boneless, skinless chicken breast
- 1 teaspoon kosher salt
- ½ head of cauliflower, riced (1 to 1 ½ cups)
- ½ cup frozen peas
- Lime wedges, for serving
What To Do:
Combine the onion, cilantro, jalapeno (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and cook until the chicken is opaque and fully cooked through, about 20 minutes. Remove the chicken and let cool.
Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy. When the chicken is cool enough to handle, shred the meat.
To serve, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
Divide into bowls and garnish with lime.
Serve & Enjoy!
(Story by Editor-in-Chief, Gracie Carroll)