Description
This anti-inflammatory cauliflower chicken soup is a hearty and healthy meal packed with turmeric, ginger, and nutrient-rich vegetables. Perfect for soothing inflammation, this gluten-free soup combines tender chicken, cauliflower, and leafy greens simmered to perfection for a comforting and flavorful dish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
Vegetables & Protein
- 2 cups cauliflower florets
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups cooked shredded chicken breast
- 2 cups fresh spinach or kale
Seasonings & Finish
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, and crushed red pepper flakes (if using). Cook for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add the cauliflower florets, sliced carrots, and celery. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and simmer for 15 to 20 minutes until the vegetables are tender and flavors meld.
- Add Chicken and Greens: Stir in the cooked shredded chicken and fresh spinach or kale. Continue simmering for another 3 to 5 minutes until the greens have wilted and the chicken is heated through.
- Season and Serve: Taste the soup and season with salt, black pepper, and the juice of half a lemon, if desired. Serve the soup hot for best flavor.
Notes
- For a thicker texture, use an immersion blender to partially blend the soup before adding the chicken and greens.
- This soup stores well and tastes even better the next day.
- Make it vegetarian by swapping the chicken for canned chickpeas and using vegetable broth instead of chicken broth.
