1.Heat 1 tbsp of oil in a large saucepan. In batches, cook chicken until browned.
2.Heat remaining oil in same pan and stir onion, garlic and mushrooms over medium heat for about 5 minutes or until mushrooms soften. Add stock, water, cauliflower and potato, then bring to the boil. Reduce heat and simmer uncovered for 20 minutes. Remove from heat and allow to cool 5 minutes.
3.Using hand-held blender, process soup in pan until smooth. Return chicken to pan with cream and stir over medium heat until hot. Serve bowls of soup drizzled with combined pesto and juice.
Recipe is not suitable to freeze.Note