CHICKEN, PUMPKIN AND CASHEW SOUP

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a full kettle to the boil.
2. Heat oil in a medium pot (with a lid) on medium heat. Cook onion for 3-4 minutes. Add garlic, first measure of chicken spice and chilli/cayenne (if using) and cook, stirring for 30 seconds, until fragrant.
3. While onion is cooking, roughly dice first measure of cauliflower and grate pumpkin and carrot. Add to pot, along with split peas and cashews and cook for 3-4 minutes. If veggies start sticking, add a splash of water. Add stock, boiling water, salt and soy sauce. Stir, cover, increase heat to high and bring to a simmer. Once simmering, reduce heat to low-medium and cook for 28-30 minutes, until split peas are tender. Stir occasionally.
4. Heat oil in a medium fry-pan on high heat. Pat chicken dry and rub in second measure of chicken spices and salt. Cook for 3 minutes each side, until golden. Transfer to prepared tray and bake for 5-10 minutes (depending on thickness), until cooked through. Cover to rest and reserve pan. Dice second measure of cauliflower 1cm.
5. When soup has about 8 minutes cook time left, return pan to medium-high heat. Toast cauliflower with the third measure of chicken spice, stirring regularly, for 5-6 minutes, until golden. Season to taste.
6. Shred chicken, reserving any resting juices. Stir resting juices through soup. Use a potato masher to roughly mash soup. Season to taste.
7. spoon soup into bowls. Top with chicken, spinach, cauliflower, chilli/cayenne (if using), puffed amaranth and a lemon wedge for squeezing.