30-Minute Anti-Inflammatory Cauliflower Chicken Soup
A comforting and nourishing soup featuring anti-inflammatory ingredients like turmeric and ginger, perfect for busy evenings.
Ingredients
Soup Base
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 4 cups low-sodium chicken broth
- 1 cup water (or more broth as needed)
- 2 cups cooked, shredded boneless skinless chicken breast or thighs
- 1 leaf bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 whole lemon, juiced
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
Preparation
- Chop the onion, mince the garlic, grate the ginger, and cut cauliflower into small florets so they soften quickly.
Sautéing
- In a large pot, heat oil over medium. Add the onion and a pinch of salt and sauté until translucent.
- Add garlic and ginger and cook for 30–60 seconds until fragrant.
Adding Spices and Vegetables
- Stir in turmeric and smoked paprika, then add cauliflower, carrots, and celery, tossing to coat.
Simmering
- Pour in chicken broth and water, add the bay leaf, and bring to a gentle simmer.
- Cook until cauliflower and carrots are tender, approximately 10–12 minutes.
Finishing Up
- Stir in shredded chicken until warmed through.
- Remove bay leaf, squeeze in lemon juice, and adjust salt and pepper.
Blending (optional)
- For a creamier texture, remove about half the soup and puree in a blender or use an immersion blender for a slightly velvety finish.
Serving
- Serve garnished with fresh parsley or cilantro and an extra crack of black pepper.
Notes
Smaller cauliflower florets will soften faster. Use warm broth to shorten reheating time and control salt based on store-bought broth taste. Shredded rotisserie chicken makes a great quick option.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 4g
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