Description
This Anti-Inflammatory Cauliflower Chicken Soup is a comforting and flavorful dish packed with nutrient-rich ingredients like turmeric, ginger, and cauliflower. Perfect for soothing inflammation and boosting immunity, this soup combines tender shredded chicken with aromatic spices and fresh vegetables, delivering both warmth and wellness in every bowl.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Spices
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes (optional)
Vegetables
- 1 medium cauliflower head, cut into florets (about 500g)
- 1 large carrot, thinly sliced
Protein and Liquids
- 300g cooked chicken, shredded (breast or thigh)
- 4 cups chicken broth (low sodium preferred)
Seasoning and Garnish
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté Aromatics: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in minced garlic, grated ginger, turmeric, cumin, coriander, and optional crushed red pepper flakes. Cook for 1–2 minutes until the spices become fragrant.
- Add Vegetables: Add the cauliflower florets and thinly sliced carrot to the pot. Stir well to coat the vegetables evenly in the aromatic spices and oil.
- Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes until the vegetables are tender.
- Add Chicken: Stir in the shredded cooked chicken, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to warm the chicken through.
- Finish and Serve: Season the soup with salt, black pepper, and the juice of half a lemon to brighten the flavors. Garnish with freshly chopped parsley or cilantro. Serve the soup warm.
Notes
- Using low sodium chicken broth allows better control over the final saltiness of the soup.
- Shredded chicken can be from leftover roasted chicken or boiled chicken breast/thighs.
- The crushed red pepper flakes are optional and can be adjusted for preferred spice level.
- For a creamier soup, blend part of the soup before adding the chicken.
- Fresh parsley or cilantro adds a fresh herbal note; substitute with other herbs if desired.
