A nourishing and flavorful soup combining tender chicken, cauliflower, and anti-inflammatory spices like turmeric and ginger. This wholesome dish is perfect for a quick, healthy meal to support overall wellness. Packed with nutrients and warming flavors, this soup is a great addition to your meal rotation, especially during colder months or when you need a boost for your immune system.
Why You’ll Love This Recipe
- Anti-Inflammatory Benefits – Turmeric, ginger, and black pepper work together to help reduce inflammation and support overall health.
- Quick and Easy – Ready in just 30 minutes, making it perfect for busy days.
- Nutritious and Light – Low in carbs, gluten-free, and packed with vitamins and minerals.
- Customizable – Adjust the thickness, spices, or ingredients to your preference.
- Great for Meal Prep – Stores well and can be reheated for a convenient meal later.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast, shredded
- Cauliflower florets
- Carrot, chopped
- Fresh ginger, grated
- Onion, chopped
- Garlic, minced
- Turmeric powder
- Black pepper
- Dried mint
- Olive oil
- Low-sodium chicken broth
- Salt, to taste
- Fresh parsley or cilantro, chopped, for garnish
- Lemon wedges, for serving (optional)
Directions
Sauté Aromatics
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until translucent.
- Stir in the minced garlic, turmeric powder, and black pepper. Cook for another minute until fragrant.
Add Cauliflower and Broth
- Add the cauliflower florets to the pot and pour in 2 cups of the chicken broth.
- Bring to a boil, then reduce heat to medium, cover, and let it cook for about 7 minutes until the cauliflower is tender.
Incorporate Carrot and Ginger
- Add the chopped carrot, grated ginger, and dried mint to the pot.
- Continue cooking for another 5 minutes until the carrot softens.
Blend the Soup
- Use an immersion blender to partially blend the soup, keeping some chunks for texture.
Add Chicken and Adjust Consistency
- Stir in the shredded cooked chicken and the remaining 1 cup of chicken broth.
- Season with salt to taste and let the soup simmer for 5-6 more minutes to allow the flavors to meld.
Finish and Serve
- Stir in the remaining 1 tablespoon of olive oil for added richness.
- Serve hot, garnished with fresh parsley or cilantro.
- Offer lemon wedges on the side for a zesty finish, if desired.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 400 kcal per serving
Variations
- Make It Vegan – Swap the chicken for chickpeas or lentils and use vegetable broth.
- Creamier Texture – Blend all of the soup for a smooth, velvety consistency.
- Spice It Up – Add red pepper flakes or cayenne for a little heat.
- Extra Protein – Stir in cooked quinoa or a beaten egg while simmering.
- Boost Immunity – Add a squeeze of fresh lemon juice and extra garlic for more immune-boosting properties.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed to adjust consistency.
FAQs
How can I make this soup even more anti-inflammatory?
Adding extra turmeric, ginger, and a pinch of cayenne can boost the anti-inflammatory benefits.
Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well. Just adjust the cooking time slightly to ensure it becomes tender.
What can I use instead of chicken?
You can substitute chicken with tofu, chickpeas, or even white beans for a plant-based version.
Can I make this soup in a slow cooker?
Yes! Add all ingredients except for the chicken and cook on low for 4-6 hours. Stir in the chicken at the end.
Will blending the soup completely change the texture?
Yes, blending the soup fully will make it creamy, whereas leaving chunks will give it more texture.
Can I add other vegetables to this soup?
Absolutely! Try adding zucchini, bell peppers, or spinach for more nutrients.
How do I store leftovers properly?
Let the soup cool completely before transferring it to an airtight container and storing it in the fridge or freezer.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors continue to develop.
Is this soup keto-friendly?
Yes, it's naturally low in carbs, making it great for a keto diet.
What can I serve with this soup?
A side of crusty bread, a simple salad, or roasted vegetables pairs well with this soup.
Conclusion
This Anti-Inflammatory Cauliflower Chicken Soup is a delicious and nutritious way to nourish your body while enjoying a comforting meal. With its rich blend of spices, fresh ingredients, and easy preparation, it's perfect for meal prep or a quick dinner. Whether you're looking for an immune-boosting soup or just a light and healthy dish, this recipe is a fantastic choice. Enjoy it warm with a squeeze of lemon for an extra burst of flavor!
Anti-Inflammatory Cauliflower Chicken Soup
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Anti-Inflammatory Cauliflower Chicken Soup is a nourishing, flavorful dish packed with health-boosting ingredients like turmeric, ginger, and garlic. This quick and easy soup is low-carb, gluten-free, and perfect for a comforting, immune-supporting meal. Ready in just 30 minutes, it's a great addition to your meal prep routine or a cozy, nutritious dinner.
Ingredients
Ingredients
- 1 cup cooked chicken breast, shredded
- 2 cups cauliflower florets
- 1 carrot, chopped
- 1-inch piece fresh ginger, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon dried mint
- 2 tablespoons olive oil, divided
- 3 cups low-sodium chicken broth
- Salt, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges, for serving (optional)
Instructions
Instructions
1. Sauté Aromatics
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 2-3 minutes until translucent.
- Stir in minced garlic, turmeric, and black pepper. Cook for another minute until fragrant.
2. Add Cauliflower and Broth
- Add cauliflower florets to the pot and pour in 2 cups of the chicken broth.
- Bring to a boil, then reduce heat, cover, and cook for about 7 minutes until cauliflower is tender.
3. Incorporate Carrot and Ginger
- Add chopped carrot, grated ginger, and dried mint.
- Continue cooking for another 5 minutes until the carrot softens.
4. Blend the Soup
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Add Chicken and Adjust Consistency
- Stir in shredded cooked chicken and the remaining 1 cup of broth.
- Season with salt to taste and let simmer for 5-6 minutes.
6. Finish and Serve
- Stir in the remaining 1 tablespoon of olive oil for added richness.
- Serve hot, garnished with fresh parsley or cilantro.
- Offer lemon wedges for a zesty finish, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
