Description
This anti-inflammatory cauliflower chicken soup is a creamy, protein-packed meal that’s light yet satisfying. Filled with healing ingredients like garlic, ginger, turmeric, and vegetables, it’s the perfect nourishing bowl for wellness and comfort.
Ingredients
- 1 tbs olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tbs ginger, grated (or paste)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried mint
- Salt and pepper, to taste
- 1 head cauliflower, florets
- 4 cups (33.3 oz) low sodium chicken broth
- 2 chicken breasts, cooked and shredded
- Garnish: olive oil drizzle + lemon
Instructions
1. In a large pot, heat your olive oil on medium. Add in the onion and carrot and sauté for 4 minutes.
2. Stir in the garlic and ginger for 30 seconds until fragrant.
3. Add in the turmeric, paprika, dried mint, salt, and pepper to taste. Stir to coat the vegetables evenly.
4. Add the cauliflower florets and chicken broth. Cover the pot, bring to a boil, then reduce to a simmer.
5. Simmer for about 7 minutes or until the cauliflower is fork tender.
6. Using a slotted spoon, transfer about 80% of the cauliflower to a blender and puree until just smooth.
7. Return the puree to the pot and add in the shredded cooked chicken. Stir to combine.
8. Taste and adjust seasoning if needed. Drizzle with olive oil and add a splash of lemon before serving.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.
This soup stores well in the refrigerator for up to 4 days.
The blended cauliflower creates a naturally creamy texture without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- 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