Description
This anti-inflammatory cauliflower chicken soup is a quick and nourishing dish packed with healing spices, fresh vegetables, and lean protein. Perfect for cozy, healthy meals.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated (or paste)
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon dried mint
- Salt and pepper to taste
- 1 head cauliflower, cut into florets
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked and shredded
- Garnish: olive oil drizzle and lemon wedges
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and carrots and sauté for 4 minutes.
2. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
3. Add turmeric, paprika, dried mint, salt, and pepper. Stir to coat the vegetables with spices.
4. Add cauliflower florets and chicken broth. Cover, bring to a boil, then reduce to a simmer. Cook for 7 minutes or until the cauliflower is fork tender.
5. Using a slotted spoon, transfer about 80% of the cauliflower to a blender and puree for 1 minute until just smooth.
6. Return the pureed cauliflower to the pot along with shredded chicken. Stir to combine.
7. Taste and adjust salt if needed.
8. Serve hot, garnished with a drizzle of olive oil and a squeeze of lemon.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.
You can prep and shred the chicken in advance to make this recipe even faster.
Store leftovers in an airtight container in the fridge for up to 4 days.
This soup freezes well for up to 2 months — just thaw and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 268mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0.01g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 72mg