Description
A comforting, nourishing soup packed with anti-inflammatory ingredients like turmeric and ginger, ready in just 30 minutes.
Ingredients
Scale
- 8 oz (250g) cooked chicken breast
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt to taste
- More black pepper to taste
- 2 cups chicken broth (or water and some salt)
Instructions
- Heat 1 tbsp of olive oil in a small cooking pot over medium-high heat.
- Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Incorporate the cauliflower florets into the pot, followed by 2 cups of chicken broth (or water with a sprinkle of salt). Cover and cook for approximately 7 minutes at medium-high heat.
- Once the cauliflower is tender, add the grated ginger, chopped carrot, and dried mint. Continue to cook for another 5 minutes until the carrot softens.
- Using an immersion blender, blend the soup halfway. This thickens the soup while retaining some texture.
- Stir in the cooked chicken, adjust seasonings with salt and more black pepper, if desired, and add another cup of broth or water. Cook for an additional 5-6 minutes to meld the flavors.
- Drizzle a tablespoon of olive oil on top before serving.
Notes
Use rotisserie chicken for convenience. This soup stores beautifully in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, chicken, anti-inflammatory, cauliflower, healthy, comfort food, quick meals, dinner