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
