Anti-Inflammatory Cauliflower Chicken Soup Recipe

Introduction

This Anti Inflammatory Cauliflower Chicken Soup is a warm, nourishing dish packed with wholesome ingredients and vibrant spices. It combines tender chicken, creamy cauliflower, and a subtle kick of turmeric and ginger for a comforting meal that’s both delicious and healthful.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 5 cloves garlic, minced
• 1 tablespoon ginger, grated or paste
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon dried mint
• Salt and pepper, to taste
• 1 head cauliflower, cut into florets
• 4 cups low sodium chicken broth
• 2 chicken breasts, cooked and shredded
• Garnish: olive oil drizzle and lemon wedges

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for about 4 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
2. Step 2: Add the turmeric, paprika, dried mint, salt, and pepper to the pot, stirring to coat the vegetables evenly. Then add the cauliflower florets and pour in the chicken broth. Cover the pot and bring to a boil, then reduce heat to a simmer. Cook for about 7 minutes or until the cauliflower is fork tender.
3. Step 3: Use a large slotted spoon to transfer about 80% of the cauliflower pieces to a blender. Puree for about 1 minute until the mixture is smooth but still has some texture. Return the puree to the pot and stir in the shredded chicken. Taste and adjust seasoning if needed.
4. Step 4: Serve hot, garnished with a drizzle of olive oil and a squeeze of fresh lemon juice for added brightness.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• Add a pinch of cayenne pepper for extra heat if desired.
• Use fresh mint leaves instead of dried mint for a brighter flavor.
• If you prefer a chunkier soup, blend less of the cauliflower or mash by hand.
• Leftover soup tastes great the next day and develops even more depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Just add it a little earlier during cooking, as it tends to be softer than fresh.

Is this soup suitable for meal prep?

Absolutely. It stores well and can be portioned into individual containers for easy lunches or dinners throughout the week.

Anti-Inflammatory Cauliflower Chicken Soup Recipe

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★★★★★

4.7 from 116 reviews

This comforting Anti-Inflammatory Cauliflower Chicken Soup combines nutrient-rich ingredients like turmeric, ginger, and garlic with tender chicken and creamy cauliflower, delivering a warm, health-boosting meal perfect for soothing the body and satisfying the palate.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 5 cloves garlic, minced
• 1 tablespoon ginger, grated or paste
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 teaspoon dried mint
• Salt and pepper, to taste
• 1 head cauliflower, cut into florets
• 4 cups low sodium chicken broth
• 2 chicken breasts, cooked and shredded

Garnish

• Olive oil drizzle
• Lemon wedges

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for about 4 minutes until they begin to soften. Then stir in the minced garlic and grated ginger, cooking for an additional 30 seconds to release their flavors.
2. Add Spices and Cauliflower: Sprinkle in the turmeric, paprika, dried mint, salt, and pepper. Stir well to evenly coat the vegetables with the spices. Next, add the cauliflower florets and pour in the low sodium chicken broth.
3. Simmer the Soup: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for approximately 7 minutes, or until the cauliflower florets are fork-tender.
4. Blend Cauliflower: Using a large slotted spoon, transfer about 80% of the cooked cauliflower into a blender. Puree for about 1 minute or until smooth but still slightly textured. Return the blended cauliflower to the pot.
5. Add Shredded Chicken and Combine: Stir in the shredded cooked chicken into the soup. Mix thoroughly to combine all ingredients evenly. Taste and adjust the seasoning with additional salt if necessary.
6. Serve: Ladle the soup into bowls, drizzle with a little olive oil and squeeze fresh lemon juice over the top for added brightness before serving.

Notes

• To cook chicken breasts quickly, poach them in boiling water or broth until fully cooked, about 15 minutes, then shred.
• For a vegan version, omit the chicken and use vegetable broth instead of chicken broth.
• Adjust spices to your preference; turmeric and ginger add anti-inflammatory benefits but can be toned down if desired.
• The blended cauliflower creates a creamy texture without adding dairy, making this soup naturally lactose-free.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: anti-inflammatory, cauliflower soup, chicken soup, healthy soup, turmeric soup, ginger, low sodium