Description
A comforting and nutrient-packed soup featuring cauliflower, chicken, and a blend of anti-inflammatory spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tbsp grated ginger (or paste)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried mint
- Salt and pepper, to taste
- 1 head cauliflower, cut into florets
- 4 cups (33.3 oz) low sodium chicken broth
- 2 cooked chicken breasts, shredded
- Garnish: drizzle of olive oil and lemon wedge
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and carrots, sauté until softened, about 5 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add turmeric, paprika, dried mint, salt, and pepper. Stir and cook for 30 seconds.
- Add cauliflower florets and mix to coat them with spices.
- Pour in chicken broth and bring to a boil. Then, reduce heat and simmer for 15–18 minutes until cauliflower is tender.
- Add shredded chicken and let it warm through for 2–3 minutes.
- Drizzle with olive oil and a squeeze of lemon before serving.
Notes
For added greens, consider throwing in some kale or spinach. To create a creamy version, blend half of the soup until smooth and mix it back with the rest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg