Description
This anti-inflammatory cauliflower chicken soup is a warm and nourishing dish packed with wholesome ingredients like chicken breast, cauliflower, turmeric, ginger, and garlic. Perfect for a comforting meal, this soup combines savory flavors with powerful antioxidants and anti-inflammatory benefits to support overall health, especially during cold seasons or when you need a boost.
Ingredients
Scale
Soup Ingredients
- 1 cup cooked chicken breast, shredded
- 2 cups cauliflower florets
- 1 carrot, chopped
- 1-inch piece fresh ginger, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon dried mint
- 3 cups low-sodium chicken broth
- Salt, to taste
Oils & Garnishes
- 2 tablespoons olive oil, divided
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges, for serving (optional)
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large pot over medium heat to prepare the base for sautéing aromatic ingredients.
- Sauté onions: Add the chopped onion and cook for 2-3 minutes until they become soft and translucent, which builds flavor for the soup.
- Add spices and garlic: Stir in minced garlic, turmeric powder, and black pepper; cook for another minute until fragrant to release their healthful oils and aroma.
- Cook cauliflower: Add the cauliflower florets to the pot and pour in 2 cups of chicken broth. Bring the mixture to a boil.
- Simmer cauliflower: Reduce the heat to low, cover the pot, and let the cauliflower cook for about 7 minutes until tender enough to blend.
- Add remaining vegetables and herbs: Stir in the chopped carrot, grated ginger, and dried mint for additional flavor and nutrition.
- Cook carrots: Continue cooking for another 5 minutes until the carrots are softened but still hold some texture.
- Blend soup: Use an immersion blender to partially blend the soup, leaving some chunks to maintain texture and body in the final dish.
- Add chicken and broth: Stir in the shredded cooked chicken and the remaining 1 cup of chicken broth, mixing well to combine everything evenly.
- Season and simmer: Season the soup with salt to taste and let it simmer gently for 5-6 minutes to merge all flavors.
- Finish with olive oil: Stir in the remaining 1 tablespoon of olive oil to add richness and a smooth finish to the soup.
- Garnish and serve: Ladle the soup into bowls, garnish with freshly chopped parsley or cilantro, and serve hot.
- Optional lemon wedge: Offer lemon wedges on the side to squeeze over the soup for a bright, zesty finish if desired.
Notes
- Use low-sodium chicken broth to control the salt content and keep the soup heart-healthy.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Fresh ginger and turmeric provide anti-inflammatory benefits; adjust quantities to taste.
- Partially blending the soup helps maintain a comforting texture rather than a fully pureed consistency.
- Serve with crusty whole-grain bread for a fuller meal.
