Description
A soothing and health-boosting Anti-Inflammatory Cauliflower Chicken Soup packed with turmeric, ginger, and fresh vegetables. This creamy, flavorful soup is easy to prepare, perfect for a nutritious meal that supports inflammation reduction, and is served with a fresh drizzle of olive oil and lemon wedges for a bright finish.
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
Liquids and Protein
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked and shredded
To Serve
- Olive oil drizzle
- Lemon wedges
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots; sauté for 5 to 7 minutes until they become soft and fragrant.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until their aromas are released and aromatic.
- Spice the Base: Mix in turmeric, paprika, dried mint, salt, and pepper. Stir thoroughly to coat all the vegetables evenly with the spices.
- Simmer Cauliflower: Add cauliflower florets and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 to 20 minutes until the cauliflower is tender and cooked through.
- Puree the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until the soup becomes smooth and creamy.
- Add Chicken and Heat Through: Return the pureed soup to the pot if blended separately. Stir in shredded cooked chicken and heat gently until warmed. Taste and adjust the seasoning as needed.
- Serve: Ladle the hot soup into bowls, drizzle with extra olive oil, and offer lemon wedges on the side for a fresh squeeze before eating.
Notes
- Use low sodium chicken broth to control the salt content in the soup.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- Adjust spices to personal taste; turmeric and ginger provide anti-inflammatory benefits.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to preserve creaminess and flavor.
