Description

This Anti-Inflammatory Cauliflower Chicken Soup is a wholesome, comforting, and nutrient-dense recipe that combines tender chicken, vibrant vegetables, and powerful turmeric and ginger spices. Perfect for boosting your immune system and reducing inflammation, this soup is easy to prepare on the stovetop and offers a flavorful, gluten-free, and healthy meal option.

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

Seasoning

Salt and black pepper to taste
Juice of 1/2 lemon (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil and Sauté Onion: Warm 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, building the flavorful base for the soup.
Add Aromatics and Spices: 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, allowing the spices to release their aroma and flavor.
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, then reduce heat and let simmer for 15 to 20 minutes until vegetables become tender.
Incorporate Chicken and Greens: Stir in the cooked shredded chicken and fresh spinach or kale. Simmer for an additional 3 to 5 minutes until the greens are wilted and chicken is warmed through, melding all flavors together.
Season and Serve: Taste and adjust seasoning with salt, black pepper, and optionally a squeeze of lemon juice for brightness. Serve the soup hot, enjoying its anti-inflammatory benefits and comforting flavors.

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.
To make it vegetarian, swap the chicken for canned chickpeas and use vegetable broth instead of chicken broth.