Description
This Anti-Inflammatory Cauliflower Chicken Soup is a comforting, nutritious dish designed to soothe and support your health with powerful ingredients like turmeric, ginger, and cauliflower. Combining tender shredded chicken with vibrant spices and fresh vegetables, this soup offers warmth and a mild kick of flavor while promoting wellness. Ready in just 30 minutes, it’s perfect for an easy, wholesome meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil, divided
- 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 and 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
- 1 cup cooked chicken breast, shredded
Optional
- Lemon wedges, for serving (optional)
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing your aromatics.
- Sauté the onion: Add the chopped onion and cook for 2-3 minutes until translucent and fragrant, forming the flavor base.
- Add garlic and spices: Stir in the minced garlic, turmeric powder, and black pepper, cooking for one minute to release their aromas.
- Add cauliflower and broth: Place the cauliflower florets into the pot and pour in 2 cups of the chicken broth.
- Simmer cauliflower: Bring to a boil, then reduce heat to low, cover, and cook for approximately 7 minutes until the cauliflower is tender.
- Add carrot, ginger, and mint: Incorporate the chopped carrot, grated ginger, and dried mint into the soup.
- Cook additional vegetables: Continue simmering for another 5 minutes until the carrots soften but still hold some texture.
- Partially blend soup: Use an immersion blender to partially puree the soup, leaving some chunks to provide a pleasing texture.
- Add chicken and broth: Stir in the shredded cooked chicken and the remaining 1 cup of chicken broth to enrich the soup.
- Season and simmer: Add salt to taste and let the soup simmer gently for 5-6 minutes to merge the flavors.
- Finish with olive oil: Stir in the remaining tablespoon of olive oil for added richness and a smooth mouthfeel.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley or cilantro for an herbal lift.
- Optional garnish: Provide lemon wedges on the side for diners wishing to add a zesty brightness.
Notes
- Using low-sodium chicken broth helps control sodium intake, making the soup heart-healthy.
- Partial blending maintains interesting texture and makes the soup more satisfying.
- Fresh ginger and turmeric provide potent anti-inflammatory benefits.
- Substitute cooked turkey or tofu for chicken to adjust protein content.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adding a squeeze of lemon juice just before serving can brighten flavors without adding calories.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
