Description
A comforting and nutritious soup combining tender chicken and creamy cauliflower, packed with flavor and 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
- Additional black pepper to taste
Instructions
- Heat the oil: Start by heating 1 tablespoon of olive oil in a small cooking pot over medium heat. Toss in the chopped onion and minced garlic. Sprinkle in the turmeric and black pepper. Sauté for about 2-3 minutes until the onions turn translucent.
- Add cauliflower: Add the cauliflower florets and pour in 2 cups of chicken broth. Stir, cover, and let it cook for roughly 7 minutes.
- Incorporate other veggies: Add grated ginger, dried mint, and chopped carrot. Cook for another 5 minutes until the carrot softens.
- Blend it up: Blend the soup halfway with an immersion blender until thick but chunky.
- Add chicken: Stir in the shredded chicken. If too thick, add extra broth. Season with salt and pepper to taste, then simmer for 5-6 minutes.
- Drizzle and serve: Drizzle a tablespoon of olive oil before serving. Enjoy!
Notes
This soup pairs wonderfully with crusty bread or a fresh green salad. Garnish with herbs or a swirl of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 60mg
Keywords: soup, chicken soup, cauliflower soup, anti-inflammatory, healthy recipes