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.
