Description
This Anti-Inflammatory Cauliflower Chicken Soup is a nourishing and flavorful dish packed with wholesome ingredients like cauliflower, chicken, and a blend of anti-inflammatory spices including turmeric, ginger, and garlic. Perfect for a comforting meal, it combines creamy texture with vibrant flavors while providing a healthy boost to your diet.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or paste)
- 1 head cauliflower, cut into florets
Spices and Seasonings
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon dried mint
- Salt and pepper to taste
Other Ingredients
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked and shredded
- Olive oil drizzle, for serving
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrots, and sauté for 5–7 minutes until softened and fragrant, creating a flavorful base for the soup.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for about 1 minute until their fragrant aromas enhance the dish.
- Incorporate Spices: Add turmeric, paprika, dried mint, salt, and pepper to the pot, stirring well to evenly coat the vegetables with the spices for depth of flavor.
- Simmer Cauliflower: Add cauliflower florets and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes until the cauliflower is tender and fully cooked.
- Puree Soup: Using an immersion blender or working in batches with a regular blender, puree the soup until smooth and creamy, ensuring a velvety texture.
- Add Chicken: Return the pureed soup to the pot if needed. Stir in the cooked, shredded chicken and heat through. Taste and adjust seasoning as necessary.
- Serve: Serve the soup hot, drizzled with olive oil and a squeeze of fresh lemon juice for brightness and extra flavor.
Notes
- For a vegetarian version, omit chicken and use vegetable broth.
- Adjust spices according to your taste preference for more or less heat and flavor.
- You can prepare the chicken breasts ahead of time by poaching or roasting.
- Use fresh lemon juice for the best flavor contrast in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
