Description
This Golden Glow Cauliflower Chicken Soup is a comforting, anti-inflammatory powerhouse that comes together in under 40 minutes. With warm spices like turmeric and ginger, plus wholesome cauliflower and shredded chicken, it’s a nourishing meal perfect for any time of the year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 carrots (diced)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 teaspoon dried mint
- 1 head cauliflower (cut into florets)
- 4 cups low-sodium chicken broth
- 2 cups cooked and shredded chicken
- Salt and black pepper to taste
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots, and sauté for about 3-4 minutes, until softened.
- Build the Flavor Base: Add the minced garlic, grated ginger, turmeric, paprika, and dried mint. Stir for 1 minute, allowing the spices to release their aroma.
- Add Cauliflower and Broth: Toss in the cauliflower florets and pour in the chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the cauliflower is tender.
- Incorporate the Chicken: Add the shredded chicken to the pot, stirring to combine. Simmer for another 5 minutes, allowing the chicken to warm through and the flavors to meld together.
- Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot and enjoy the warm, healing benefits of this anti-inflammatory soup!
Notes
- Make It Vegan or Vegetarian: Replace the chicken with chickpeas or lentils for plant-based protein, and use vegetable broth instead of chicken broth.
- Add More Vegetables: Spinach, kale, or zucchini can be added during the last 5 minutes of cooking for extra nutrition.
- Creamier Texture: Blend half the soup with an immersion blender for a velvety texture while keeping some chunky bits for contrast.
- Freezing Tip: This soup freezes beautifully. Store it in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
- Optional Toppings: A drizzle of coconut milk, chopped parsley, or a pinch of chili flakes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anti-Inflammatory