Description
This Anti-Inflammatory Cauliflower Chicken Soup is a comforting and nourishing dish packed with flavorful spices like turmeric and ginger. It combines tender cauliflower and shredded chicken in a creamy, blended broth that soothes and supports health with its anti-inflammatory ingredients. Perfect for a cozy meal that promotes wellness in just 35 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or paste)
Spices and Seasoning
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon dried mint
- Salt and pepper to taste
Main Ingredients
- 1 head cauliflower, cut into florets
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked and shredded
Garnish
- Olive oil drizzle
- Lemon wedges
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots, sautéing for 5 to 7 minutes until they soften and develop flavor.
- Add Aromatics: Stir in minced garlic and grated fresh ginger. Cook for about 1 minute until fragrant, being careful not to let the garlic burn.
- Incorporate Spices: Add turmeric, paprika, dried mint, salt, and pepper to the pot. Stir everything well to evenly coat the vegetables with the spices.
- Simmer Cauliflower and Broth: Add the cauliflower florets and low sodium chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, until the cauliflower is tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
- Add Shredded Chicken: Return the blended soup to the pot if you used a regular blender. Stir in the cooked and shredded chicken breasts, warming the soup through. Taste and adjust seasoning if needed.
- Serve Garnished: Ladle the hot soup into bowls. Drizzle a little olive oil over each serving and add a fresh squeeze of lemon juice for brightness and extra flavor.
Notes
- Use low sodium chicken broth to control salt content.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Fresh ginger can be replaced with ginger paste if more convenient.
- For a smoother texture, strain the soup after blending.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 1 month.
