30-Minute Anti-Inflammatory Cauliflower Chicken Soup
A nutritious and flavorful soup packed with tender chicken, cauliflower, and health-boosting ingredients like ginger and turmeric, ready in just 30 minutes.
Ingredients
For the soup base
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoon turmeric Provides anti-inflammatory benefits
- 1/2 teaspoon black pepper
Main ingredients
- 2 1/2 cups cauliflower florets
- 1 carrot chopped
- 1 1/2 tablespoons ginger, grated
- 1 cup chicken broth Plus more for blending if needed
- 8 oz cooked chicken breast Pre-cooked, shredded or diced
- 1 teaspoon dried mint
- Salt and pepper to taste Salt and more black pepper
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a small cooking pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper, sautéing for about 2-3 minutes until fragrant.
- Add the cauliflower florets and pour in 2 cups of chicken broth. Cover and cook on medium-high for around 7 minutes.
- Stir in the grated ginger, chopped carrot, and dried mint. Continue cooking for another 5 minutes, or until the carrots are tender.
- Using an immersion blender, blend the soup halfway to thicken it without making it too creamy.
- Add in the pre-cooked chicken, taste for salt and pepper, and splash in about 1 more cup of broth. Cook for an additional 5-6 minutes.
Notes
For a creamier texture, substitute some broth with coconut milk. Leftovers can be stored in airtight containers for up to 3 days or frozen for up to 2 months.