Description
This soothing Anti-Inflammatory Cauliflower Chicken Soup is packed with wholesome ingredients like turmeric, ginger, and garlic that help reduce inflammation. Creamy cauliflower blends with tender chicken in a flavorful broth, making it a nourishing, comforting bowl perfect for any season.
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 fresh 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
Garnish:
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Olive oil drizzle
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Lemon wedges
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and carrots; sauté for 5–7 minutes until softened.
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Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
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Add turmeric, paprika, dried mint, salt, and pepper; stir to coat the vegetables evenly.
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Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cauliflower is tender.
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Using an immersion blender (or in batches with a regular blender), puree the soup until smooth and creamy.
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Return soup to pot if needed, stir in shredded chicken, and heat through. Adjust seasoning if necessary.
- Serve hot, drizzled with olive oil and a squeeze of fresh lemon juice.
Notes
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For a vegan version, substitute chicken broth with vegetable broth and omit chicken or use chickpeas.
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Add fresh herbs like parsley or cilantro for garnish if desired.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American