Anti-Inflammatory Cauliflower Chicken Soup

Why You’ll Love This Recipe

This soup is a powerhouse of anti-inflammatory ingredients that help reduce inflammation while delivering comfort. With its warm, aromatic flavors from turmeric, ginger, and garlic, it’s a wholesome meal that’s easy to prepare and delicious. Plus, it’s ready in just 30 minutes!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz/250g chicken breast, cooked
• 2 ½ cups cauliflower florets
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon turmeric
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups chicken broth (reserved from cooking the chicken)
• ¼ cup fresh mint leaves, chopped
• Salt to taste

Directions

1. Prepare the chicken: Cook chicken breasts in a pot with a pinch of salt and water. Once done, shred the chicken using two forks and set aside.

2. Prepare vegetables: Chop the cauliflower, onion, carrot, and garlic. Grate the ginger.

3. Sauté the aromatics: Heat olive oil in a pot over medium heat. Add the garlic, onion, turmeric, and black pepper. Sauté for 2-3 minutes.

4. Cook the cauliflower: Add the cauliflower florets and salt. Pour in 2 cups of chicken broth and cover. Cook for 5-7 minutes.

5. Add the remaining ingredients: Add the carrots, ginger, and mint leaves. Cook for 3-4 more minutes until softened.

6. Blend the soup: Use an immersion blender to blend the soup halfway, leaving some texture. Add the shredded chicken and remaining chicken broth. Stir and cook for another 5-6 minutes.

7. Serve and enjoy: Taste and adjust seasoning with more salt or pepper if needed. Serve warm.

Servings and Timing

• Servings: 2
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Vegetarian Option: Replace chicken with tofu or chickpeas for a plant-based version.
• Add More Veggies: Add spinach, zucchini, or other seasonal vegetables for extra nutrients.
• Spicy Kick: Add a pinch of cayenne pepper for some heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat the soup on the stove over low heat, adding a splash of broth if it has thickened too much.

FAQs

1. Can I use frozen cauliflower?

Yes, frozen cauliflower works just as well as fresh cauliflower.

2. Is this soup good for weight loss?

Yes, it's low in carbs and high in nutrients, making it a great option for weight management.

3. Can I make this soup ahead of time?

Absolutely! This soup stores well and can be made in advance for an easy meal later.

4. What can I use instead of chicken broth?

You can substitute with vegetable broth for a lighter flavor.

5. Is this soup paleo-friendly?

Yes, it’s gluten-free, dairy-free, and paleo-friendly.

6. Can I make this soup in a slow cooker?

Yes, you can cook it in a slow cooker. Just add all the ingredients and cook on low for 4-6 hours.

7. Can I use pre-cooked chicken?

Yes, using leftover chicken works perfectly in this recipe.

8. Is this recipe spicy?

No, this recipe is not spicy, but you can add cayenne or chili flakes if you prefer some heat.

9. Can I freeze this soup?

Yes, you can freeze the soup in an airtight container for up to 3 months. Reheat when ready to serve.

10. What are the health benefits of turmeric in this soup?

Turmeric contains curcumin, which has potent anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.

Conclusion

This Anti-Inflammatory Cauliflower Chicken Soup is a nourishing and flavorful meal that’s quick to prepare and perfect for anyone looking to eat healthier. With its rich combination of anti-inflammatory ingredients, it’s a great addition to your meal rotation. Try it out for a cozy, wholesome meal that will keep you feeling good inside and out!