Anti-Inflammatory Cauliflower Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
