Description
This 30-Minute Cauliflower Chicken Soup is a nourishing, anti-inflammatory dish packed with turmeric, ginger, and garlic. Light yet satisfying, it’s perfect for boosting immunity, aiding digestion, and providing warmth on chilly days. Ready in just 30 minutes, this hearty, low-carb soup is a must-try for anyone seeking a healthy, easy meal.
Ingredients
Scale
Main Ingredients:
- 8 oz (250g) cooked and shredded chicken breast
- 2 ½ cups cauliflower florets
- 1 medium carrot, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 ½ tablespoons grated fresh ginger
- 2 tablespoons olive oil
- 4 cups water or chicken broth
- Salt and black pepper to taste
Spices & Seasonings:
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon dried mint
Instructions
- Prepare the Ingredients: Chop the carrot and onion, mince the garlic, and grate the ginger for easy cooking.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
- Add the Vegetables: Stir in the chopped carrot and cauliflower florets. Cook for 5 minutes, allowing them to soften.
- Incorporate the Spices: Sprinkle in the turmeric, black pepper, and dried mint, stirring to evenly coat the vegetables.
- Add the Chicken & Simmer: Pour in 4 cups of water or broth, bring to a boil, then reduce heat. Let it simmer for 15 minutes before stirring in the shredded chicken.
- Season & Serve: Adjust salt and black pepper to taste. Once the vegetables are tender, serve warm and enjoy!
Notes
- For a Creamy Version: Blend half the soup before adding the chicken.
- To Make It Spicier: Add red pepper flakes or cayenne.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Freezing Tip: Freeze for up to 3 months, thaw overnight, and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American