Why You’ll Love This Recipe
This cauliflower chicken soup is full of anti-inflammatory ingredients, which can help promote better health and digestion. The combination of turmeric, ginger, cauliflower, and chicken makes it not only delicious but also rich in nutrients and flavor. Plus, it’s an easy dish to prepare, ready in about 30 minutes, making it the perfect meal for anyone looking for a quick and healthy dinner option.
Ingredients
- 8 oz (250g) cooked chicken breast, shredded
- 2 ½ cups cauliflower florets
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp fresh ginger, grated
- 1 tsp black pepper
- 2 cups chicken broth
- 1 tbsp olive oil
- Fresh mint leaves (optional for garnish) (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Shred the cooked chicken using two forks. Set it aside.
- Heat olive oil in a large pot over medium heat. Add garlic, onion, turmeric, and black pepper. Sauté for 2-3 minutes.
- Add cauliflower florets and a pinch of salt. Pour in 2 cups of chicken broth and bring to a simmer. Cover and cook for 5-7 minutes.
- Add grated ginger, chopped carrot, and mint leaves. Cook for an additional 3-4 minutes until vegetables soften.
- Use an immersion blender to blend the soup halfway, leaving some texture. Add shredded chicken and more chicken broth as needed. Let it cook for another 5-6 minutes.
- Adjust seasoning with salt and pepper to taste. Serve hot with a garnish of fresh mint.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Omit the chicken and substitute with chickpeas or tofu for a plant-based version.
- Add Greens: Toss in some spinach or kale for extra nutrients.
- Spicy Version: Add a pinch of chili flakes for a little heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months. Reheat on the stove over low heat, adding more broth if necessary to reach your desired consistency.
FAQs
1. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower can be used as a substitute for fresh cauliflower. Just make sure to adjust cooking time slightly.
2. Can I use store-bought chicken broth?
Absolutely! If you prefer convenience, store-bought chicken broth works perfectly fine. Just be mindful of the sodium content.
3. Can I make this soup in advance?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well for future meals.
4. How can I make this soup creamier?
For a creamier texture, you can add a splash of coconut milk or blend the soup until smooth.
5. Is this soup suitable for a paleo diet?
Yes, this soup is paleo-friendly as it does not contain any grains, dairy, or processed ingredients.
6. Can I add other vegetables to this soup?
Yes, feel free to add more veggies such as zucchini, celery, or bell peppers to suit your taste.
7. Can I use ground turmeric instead of fresh ginger?
Yes, ground turmeric can be used as a substitute for fresh ginger if you don’t have it available.
8. Can I make this recipe vegan?
Yes, you can make this soup vegan by substituting chicken with tofu or legumes and using vegetable broth.
9. Can I make this soup in a slow cooker?
Yes, simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
10. Can I add coconut milk to make this soup richer?
Yes, adding a little coconut milk can make the soup richer and give it a delicious creamy texture.
Conclusion
This Anti-Inflammatory Cauliflower Chicken Soup is not only a quick and easy meal but also a nutritious choice to fight inflammation. With its rich flavors from turmeric, ginger, and cauliflower, it’s both comforting and health-boosting. Whether you need a light lunch or a healthy dinner, this soup is a great addition to any meal plan. Enjoy it warm and reap the benefits of these anti-inflammatory ingredients!
Cauliflower Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 serving
- Category: soup
- Method: Stovetop, Blending
- Cuisine: Healthy, Anti-Inflammatory, Comfort Food
- Diet: Gluten Free
Description
This Anti-Inflammatory Cauliflower Chicken Soup is a healthy, comforting dish made with nourishing ingredients like turmeric, ginger, cauliflower, and chicken. This low-carb, gluten-free, and dairy-free soup is perfect for those seeking a quick, flavorful, and anti-inflammatory meal. Ready in just 30 minutes, it’s the ideal choice for a light dinner that’s both nutritious and delicious.
Ingredients
- 8 oz (250g) cooked chicken breast, shredded
- 2 ½ cups cauliflower florets
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp fresh ginger, grated
- 1 tsp black pepper
- 2 cups chicken broth
- 1 tbsp olive oil
- Fresh mint leaves (optional for garnish)
Instructions
- Prepare Chicken: Shred the cooked chicken breast using two forks and set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add garlic, onion, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.
- Cook Cauliflower: Add cauliflower florets and a pinch of salt. Pour in 2 cups of chicken broth and bring to a simmer. Cover and cook for 5-7 minutes until cauliflower is tender.
- Add Carrot and Ginger: Stir in grated ginger, chopped carrot, and mint leaves (optional). Cook for an additional 3-4 minutes until the vegetables soften.
- Blend Soup: Use an immersion blender to blend the soup halfway, leaving some texture. Add shredded chicken and more chicken broth if needed, and cook for another 5-6 minutes.
- Adjust Seasoning: Taste and adjust with salt and pepper as needed. Serve hot with a garnish of fresh mint if desired.
Notes
- For extra greens, toss in spinach or kale.
- Spice it up with chili flakes if you like some heat.
- For a creamy texture, blend the soup completely or add coconut milk.
