why make this recipe
This 30-Minute Anti-Inflammatory Cauliflower Chicken Soup is perfect for anyone looking for a quick, healthy meal. Packed with nutritious ingredients like cauliflower and ginger, this soup not only tastes great but also helps reduce inflammation in the body. It is a great option for busy weeknights or when you’re feeling under the weather. Plus, it’s easy to make and full of flavor!
how to make 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
Ingredients:
- 8 oz / 250g chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt and more black pepper to taste
Directions:
- Heat 1 tbsp of olive oil in a small cooking pot. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion is soft.
- Add the cauliflower florets and 2 cups of chicken broth (or water and some salt). Cover the pot and cook at medium-high heat for around 7 minutes.
- Add the grated ginger, chopped carrot, and dry mint. Cook for another 5 minutes or until the carrot is softened.
- Use an immersion blender to blend the soup halfway. This will thicken the soup without making it too creamy.
- Mix in the cooked chicken, along with additional salt, black pepper to taste, and about 1 more cup of broth (or water). Cook for 5-6 more minutes to allow the flavors to combine. Finally, stir in another tablespoon of olive oil before serving.
how to serve 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
Serve the soup hot, garnished with fresh herbs if you like. It pairs well with a slice of crusty bread or a side salad for a complete meal. You can also add a dollop of yogurt or drizzle of olive oil on top for extra creaminess.
how to store 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
To store leftovers, let the soup cool completely before transferring it to airtight containers. Store in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. If freezing, leave out any chicken and added garnishes, and add them fresh when you reheat.
tips to make 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
- Make sure to use fresh ingredients for the best flavor.
- Feel free to adjust the spices according to your taste.
- If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender.
- For a vegetarian version, skip the chicken and use vegetable broth instead.
variation
You can add other vegetables like spinach, kale, or peas for extra nutrients. For a spicier kick, include a pinch of red pepper flakes.
FAQs
Can I use frozen cauliflower?
Yes, frozen cauliflower works well in this recipe. Just adjust the cooking time slightly since it may cook faster.
Is this soup gluten-free?
Absolutely! All the ingredients used are gluten-free.
How can I make this soup creamier?
To make the soup creamier, add a splash of coconut milk or regular cream after blending.
Anti-Inflammatory Cauliflower Chicken Soup
Ingredients
Main Ingredients
- 8 oz chicken breast, cooked
- 2.5 cups cauliflower florets
- 1 carrot, chopped
- 1.5 tbsp ginger, grated
- 1 small onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings
- 0.5 tsp turmeric
- 0.5 tsp black pepper
- 1 tsp dried mint
- 1 tsp salt to taste
Liquids
- 2 tbsp olive oil
- 2 cups chicken broth (or water)
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a small cooking pot. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion is soft.
- Add the cauliflower florets and 2 cups of chicken broth (or water and some salt). Cover the pot and cook at medium-high heat for around 7 minutes.
- Add the grated ginger, chopped carrot, and dry mint. Cook for another 5 minutes or until the carrot is softened.
- Use an immersion blender to blend the soup halfway. This will thicken the soup without making it too creamy.
- Mix in the cooked chicken, along with additional salt and black pepper to taste, and about 1 more cup of broth (or water). Cook for 5-6 more minutes to allow the flavors to combine.
- Finally, stir in another tablespoon of olive oil before serving.