Description
This Cauliflower Chicken Soup is a light and flavorful soup packed with anti-inflammatory ingredients like cauliflower, ginger, and turmeric. It’s a healthy and satisfying meal that’s perfect for busy weeknights, ready in just 30 minutes! This clean eating recipe is low carb, gluten-free, dairy-free, and paleo-friendly.
Ingredients
Units
Scale
- 8 oz (250g) cooked chicken breast, shredded or chopped
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tablespoons ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 2 tablespoons olive oil
- Salt and more black pepper to taste
- 3 cups chicken broth (or water)
Instructions
- Sauté aromatics: Heat 1 tablespoon olive oil in a pot over medium heat. Add onion, garlic, turmeric, and black pepper; sauté for 2-3 minutes.
- Cook cauliflower: Add cauliflower and 2 cups of chicken broth (or water with salt) to the pot. Cover and cook for about 7 minutes.
- Add remaining vegetables: Add ginger, mint, and carrot. Cook for 5 minutes, or until the carrot is softened.
- Blend: Use an immersion blender to partially blend the soup until slightly thickened.
- Add chicken and simmer: Stir in the cooked chicken and season with salt and pepper to taste. Add remaining broth (or water) and simmer for 5-6 minutes to allow flavors to meld.
- Serve: Drizzle with 1 tablespoon of olive oil before serving.
Notes
- Adjust the amount of broth to reach your desired soup consistency.
- For a smoother soup, blend completely with an immersion blender or in a regular blender.
- You can use other vegetables, such as broccoli or zucchini, in place of cauliflower.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3gg
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg
