Description
This nourishing soup combines the healing power of turmeric, ginger, and cauliflower with tender chicken, creating a comforting bowl that supports your immune system and reduces inflammation
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 carrots, diced
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5 cloves garlic, minced
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1 tablespoon grated fresh ginger
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½ teaspoon ground turmeric
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½ teaspoon paprika
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1 teaspoon dried mint
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Salt and pepper, to taste
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1 head cauliflower, cut into florets
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4 cups low-sodium chicken broth
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2 cooked chicken breasts, shredded
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Garnish: olive oil drizzle and lemon wedges
Instructions
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In a large pot, heat olive oil over medium heat. Add chopped onion and diced carrots; sauté for 4 minutes.
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Stir in minced garlic and grated ginger; cook for an additional 30 seconds.
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Add ground turmeric, paprika, dried mint, salt, and pepper; stir to coat the vegetables evenly.
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Introduce cauliflower florets and chicken broth to the pot. Cover and bring to a boil, then reduce heat to a simmer. Cook for 7 minutes or until cauliflower is fork-tender.
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Add shredded chicken to the pot; simmer for another 5 minutes to heat through.
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Serve hot, garnished with a drizzle of olive oil and a wedge of lemon.
Notes
For a creamier texture, blend a portion of the soup using an immersion blender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This soup can be frozen for up to 3 months; reheat thoroughly before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Keywords: anti-inflammatory soup, cauliflower chicken soup, turmeric soup, ginger soup, healthy chicken soup