Description
A comforting and nutritious Anti-Inflammatory Cauliflower Chicken Soup featuring tender chicken, cauliflower, and a blend of healing spices like turmeric and ginger. This easy-to-make stovetop soup is perfect for reducing inflammation while delivering warmth and flavor in just 30 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
- 3 cups low-sodium chicken broth (divided)
- Salt, to taste
Vegetables & Herbs
- 2 cups cauliflower florets
- 1 carrot, chopped
- 1-inch piece fresh ginger, grated
- ½ teaspoon dried mint
- Fresh parsley or cilantro, chopped (for garnish)
Protein & Finishing Touches
- 1 cup cooked chicken breast, shredded
- 1 tablespoon olive oil (for finishing)
- Lemon wedges, for serving (optional)
Instructions
- Heat Oil and Sauté Onions: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, turmeric powder, and black pepper. Cook for another minute to release their aromas.
- Cook Cauliflower: Add the cauliflower florets to the pot and pour in 2 cups of the chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for about 7 minutes until the cauliflower is tender.
- Add Carrot, Ginger, and Mint: Add the chopped carrot, grated ginger, and dried mint to the pot. Continue cooking uncovered for another 5 minutes until the carrot softens.
- Partially Blend Soup: Use an immersion blender to partially blend the soup, leaving some chunks for added texture and heartiness.
- Add Chicken and Remaining Broth: Stir in the shredded cooked chicken and pour in the remaining 1 cup of chicken broth.
- Season and Simmer: Season the soup with salt to taste. Let it simmer gently for 5-6 minutes to allow flavors to meld and chicken to warm through.
- Finish with Olive Oil: Stir in the remaining 1 tablespoon of olive oil to add richness and a smooth finish.
- Serve and Garnish: Serve the soup hot, garnished with fresh parsley or cilantro. Offer lemon wedges on the side for an optional bright, zesty flavor boost.
Notes
- Use low-sodium chicken broth to control salt levels.
- Adjust the amount of turmeric and ginger to your taste preference.
- The immersion blender step is optional but recommended for a creamier texture while retaining some chunks.
- Lemon wedges add a nice acidity if desired but can be omitted.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
