Description
This Anti-Inflammatory Cauliflower Chicken Soup is a comforting and nutritious dish packed with spices known for their anti-inflammatory properties. Made with tender cauliflower, shredded chicken, and a fragrant blend of turmeric, cumin, coriander, and fresh ginger, this soup offers a flavorful and wholesome meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 medium cauliflower head, cut into florets (about 500g)
- 1 large carrot, thinly sliced
- 300g cooked chicken, shredded (breast or thigh)
- 4 cups chicken broth (low sodium preferred)
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté Aromatics: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic, grated fresh ginger, ground turmeric, cumin, coriander, and optional crushed red pepper flakes. Cook for an additional 1 to 2 minutes until the spices become fragrant.
- Add Vegetables: Add the cauliflower florets and thinly sliced carrot to the pot. Stir well to evenly coat the vegetables with the aromatic spice mixture.
- Simmer: Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes until the vegetables are tender.
- Add Chicken: Stir in the shredded cooked chicken into the soup and continue to simmer for another 5 minutes to heat the chicken through and meld flavors.
- Finish and Serve: Season the soup to taste with salt, black pepper, and freshly squeezed lemon juice. Garnish with chopped fresh parsley or cilantro before serving. Serve the soup warm.
Notes
- Use low sodium chicken broth to better control the salt content of the soup.
- Shredded chicken can be from leftover roasted chicken or pre-cooked chicken breasts or thighs.
- Adjust crushed red pepper flakes to your preferred spice level or omit for milder soup.
- For a creamier texture, blend a portion of the soup before adding the chicken.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
