30-Minute Anti-Inflammatory Cauliflower Chicken Soup
A comforting and nutrient-dense soup featuring cauliflower, ginger, and turmeric, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated Fresh ginger preferred for best flavor
- 1 small onion, chopped
- 2 cloves garlic, minced Use fresh for better taste
- 1/2 tsp turmeric
- 1/2 tsp black pepper Adjust to taste
- 1 tsp dried mint
- 2 tbsp olive oil Divided for sautéing and finishing
- Salt to taste
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a small cooking pot over medium heat.
- Add in the chopped onion, minced garlic, turmeric, and black pepper, sautéing for about 2-3 minutes until fragrant.
- Toss in the cauliflower florets and 2 cups of chicken broth (or water and salt). Cover and cook on medium-high for approximately 7 minutes.
- Stir in the grated ginger, chopped carrot, and continue cooking for another 5 minutes or until the carrot has softened.
- Use an immersion blender to blend the soup halfway for a creamy yet hearty texture.
- Incorporate the cooked chicken, add salt and pepper to taste, and pour in another 1 cup of broth (or water). Let the soup simmer for 5-6 more minutes.
- Finally, add 1 tablespoon of olive oil before serving.
Notes
This soup stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. For added creaminess, consider blending the entire soup instead of just half.