Description
This Anti-Inflammatory Cauliflower Chicken Soup is a nourishing and warming dish packed with immune-boosting ingredients like turmeric, ginger, and garlic. Featuring tender cauliflower, shredded chicken breast, and fresh herbs, this low-sodium soup is perfect for a comforting, healthy meal that aids in reducing inflammation and supports overall well-being.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
- 3 cups low-sodium chicken broth
- Salt, to taste
Vegetables & Protein
- 2 cups cauliflower florets
- 1 carrot, chopped
- 1-inch piece fresh ginger, grated
- ½ teaspoon dried mint
- 1 cup cooked chicken breast, shredded
Garnish & Serving
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Prepare the Base: Heat 1 tablespoon of olive oil in a large pot over medium heat to create a flavorful sauté base.
- Sauté Onions: Add the chopped onion and cook for 2-3 minutes until translucent, softening them to release their natural sweetness.
- Add Aromatics: Stir in minced garlic, turmeric powder, and black pepper. Cook for another minute until fragrant to boost the soup’s anti-inflammatory properties.
- Cook Cauliflower: Add cauliflower florets to the pot and pour in 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 7 minutes until the cauliflower is tender.
- Add Remaining Vegetables and Spices: Incorporate the chopped carrot, grated ginger, and dried mint into the pot. Continue cooking for another 5 minutes to soften the carrot and infuse flavors.
- Blend the Soup: Use an immersion blender to partially blend the soup, leaving some chunks for a comforting texture.
- Add Chicken and Broth: Stir in the shredded cooked chicken and pour in the remaining 1 cup of chicken broth to enrich the soup.
- Season and Simmer: Season with salt to taste and let the soup simmer gently for 5-6 minutes, allowing the flavors to meld.
- Finish with Olive Oil: Stir in the remaining 1 tablespoon of olive oil to enhance the richness and mouthfeel of the soup.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley or cilantro, and offer lemon wedges on the side for an optional zesty finish.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the turmeric.
- The soup can be made vegetarian by substituting chicken broth and chicken with vegetable broth and chickpeas.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- An immersion blender is recommended to achieve a creamy yet chunky texture without transferring hot soup to a blender.
- Adjust seasoning at the end to avoid over-salting, especially with low-sodium broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
