Description
A comforting, nourishing cauliflower chicken soup packed with anti-inflammatory ingredients like ginger, turmeric, and garlic. Perfect for boosting immunity and warming up on cold days, this light yet hearty soup is easy to make and full of flavor.
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 carrots, diced
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5 cloves garlic, minced
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1 tablespoon ginger, grated (or paste)
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1/2 teaspoon turmeric
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1/2 teaspoon paprika
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1 teaspoon dried mint
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Salt and pepper, to taste
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1 head cauliflower, cut into florets
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4 cups low sodium chicken broth
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2 chicken breasts, cooked and shredded
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Garnish: drizzle of olive oil and fresh lemon juice
Instructions
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Heat olive oil in a large pot over medium heat.
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Add chopped onion and carrots. Sauté for 5 minutes until softened.
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Stir in garlic, ginger, turmeric, paprika, and dried mint. Cook for 1-2 minutes until fragrant.
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Add cauliflower florets and stir to coat in the spices.
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Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until cauliflower is tender.
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Add cooked, shredded chicken and season with salt and pepper.
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Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with a drizzle of olive oil and a squeeze of lemon.
Notes
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For a thicker texture, blend half the soup and mix it back in.
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Add greens like spinach or kale for extra nutrients.
- Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American