Recipe: Creamy Broccoli & Chicken Soup for School

18.08.15 Eat Blog SumoSalad

Keep teachers sane and your children (or yourself) feeling happy and charged with energy at school by making conscious choices about the food going into their lunch box.

I’ve been inspired by SumoSalad’s soups this winter to share a new favourite recipe of my own.

Sumo’s $2 Soup Slammer is a perfect snack size for kids after the school pick up. It’s that in between time of day where a healthy snack is necessary and getting the size and choice spot on can be a challenge. The soup choices are delicious and in aid of a great cause, as every soup picture shared on social media with the tag #heatupthestreet will see SumoSalad pay forward the cost of another soup to Vinnies to help people experiencing homelessness. A great lesson in kindness & helping the community for kids & adults alike.

Kerri & kids grabbing a soup & paying forward a donation to Vinnies

Kerrie & kids grabbing a soup & paying forward a donation to Vinnies

If you haven’t already, take the extra step to introduce your children to a variety of homemade soups at home. Experiment with lots of different fresh produce and herbs, texture, consistency and of course flavour, then build on a list of choices ready for next season.

During the cooler months my children love homemade chicken soup, chunky with veggies or a creamy chicken with kohlrabi. Kohlrabi is a delicious German turnip; to me they taste like a combination of potato, turnip and swede, and they’re a delicious addition to soup. Kohlrabi is my favourite food discovery this year, it is tasty, nutrient dense and has the thumbs up by the experts.

Kohlrabi - look familiar?

Kohlrabi – look familiar?

This recipe is perfect with kohlrabi, but feel free to use an alternative like turnip or potato if you can’t find any.

Creamy broccoli and chicken soup

Serves 4 -5

You’ll Need

  • 1 and 1/2 tbsp Coconut oil
  • 2 cloves of garlic, crushed
  • 1 leek
  • 1 litre of chicken stock
  • 1 kohlrabi diced
  • 400 grams of chicken breast or thigh fillets diced
  • 500 grams of broccoli florets
  • ½ cup of cashew cream or sour cream


  1. Preheat oven to 250 degrees celsius, fan forced.
  2. Add ½ a tablespoon of the coconut oil to a baking tray with the diced kohlrabi, bake for 10-15 minutes until slightly golden and softened. Remove and set aside.
  3. Heat the remainder of coconut oil in a pot, add the leek and garlic, cook over a medium heat for 2 minutes or until softened.
  4. Add the chicken stock, bring to the boil then reduce to a simmer. Add the chicken and simmer for a further 5 minutes or until chicken is cooked through. Use a slotted spoon to remove the chicken pieces and set aside.
  5. Add the broccoli and kohlrabi to the stock and simmer until the broccoli is tender but still rich in colour.
  6. Transfer the soup to a blender or food processor and blend until it forms a smooth consistency.
  7. Return the soup to the pot, add and stir through the chicken and cashew cream (sour cream).
  8. Add salt and pepper to taste.
  9. Top with your favourite garnish.

Kerrie’s Tip: When stored in a thermo cup or container, soup will stay warm enough until lunchtime. You can purchase these readily at your local supermarket, a sealed thermo coffee cup works perfectly too.

Happy soup slamming!

POSTED BY: Kerrie Otto de Grancy

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