Name: Quick and Nourishing: 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Healthy
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon turmeric powder; ½ teaspoon ground cumin; 1 small head of cauliflower, chopped (about 4 cups); 2 cups shredded cooked chicken; 6 cups chicken broth; 1 cup coconut milk; 1 tablespoon lemon juice; Salt and black pepper to taste; Fresh parsley or cilantro for garnish; Red pepper flakes for spice; Baby spinach or kale for extra greens; Bone broth instead of chicken broth for added nutrients

Description

This quick and nourishing 30-minute anti-inflammatory cauliflower chicken soup is packed with powerful ingredients to fight inflammation, boost immunity, and provide deep nourishment. Loaded with cauliflower, tender chicken, turmeric, ginger, and garlic, this soup is both comforting and incredibly healthy.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon turmeric powder
½ teaspoon ground cumin
1 small head of cauliflower, chopped (about 4 cups)
2 cups shredded cooked chicken
6 cups chicken broth
1 cup coconut milk
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley or cilantro for garnish

Optional Additions:

Red pepper flakes for spice
Baby spinach or kale for extra greens
Bone broth instead of chicken broth for added nutrients

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Instructions

Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery, stirring occasionally. Cook for 5 minutes until softened.
- Stir in garlic, ginger, turmeric, and cumin. Cook for another 1-2 minutes until fragrant.
Add Cauliflower and Chicken Broth
- Add chopped cauliflower and pour in the chicken broth.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes until the cauliflower is tender.
Blend for a Creamy Texture (Optional)
- If you prefer a creamier soup, use an immersion blender to partially blend the cauliflower, leaving some chunks for texture.
Add Chicken and Coconut Milk
- Stir in shredded cooked chicken and coconut milk.
- Simmer for another 5 minutes to blend the flavors.
Finish with Lemon Juice and Seasoning
- Add lemon juice, salt, and black pepper to taste.
- Adjust seasoning as needed.
Serve and Garnish
- Ladle the hot soup into bowls.
- Garnish with fresh parsley or cilantro and serve warm.

Notes

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Reheating: Warm on the stovetop over medium heat, stirring occasionally.
Make it vegetarian: Use vegetable broth and replace chicken with chickpeas or tofu.
Spice it up: Add red pepper flakes or cayenne for extra heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Healthy