30-Minute Anti-Inflammatory Cauliflower Chicken Soup
A delightful and healthy soup packed with protein and anti-inflammatory spices, perfect for a cozy dinner or a quick lunch.
Ingredients
Soup Base
- 2 cups cauliflower florets Fresh is recommended, but frozen works as well
- 1 carrot, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1.5 tablespoons ginger, grated For a spicier kick, add more to taste
- 0.5 teaspoon turmeric Known for its anti-inflammatory properties
- 0.5 teaspoon black pepper More can be added to taste
- 1 teaspoon dried mint
- 8 oz cooked chicken breast Cooked and shredded
- 2 tablespoons olive oil Used for sautéing and finishing
- Salt to taste
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a small cooking pot.
- Add onions, garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onions turn soft.
- Add the cauliflower florets and 2 cups of chicken broth (or water with a pinch of salt). Cover and cook at medium-high heat for around 7 minutes.
- Stir in the ginger, dried mint, and chopped carrot. Cook for another 5 minutes, or until the carrot has softened.
- Blend the soup halfway using an immersion blender. This will thicken the soup while keeping some texture.
- Add the cooked chicken, seasoning with salt and more black pepper if needed, and about 1 cup more of broth (or water). Allow it to cook for an additional 5-6 minutes so the flavors combine.
- Finish by adding another tablespoon of olive oil before serving.
Notes
For a creamier texture, feel free to blend the soup more thoroughly. You can add different vegetables like spinach or kale for more nutrition. Adjust the spices to suit your taste, especially if you like it spicier.