Description
A creamy and nutritious soup that combines cauliflower and chicken with anti-inflammatory ingredients for a delicious and healthy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 4 cups cauliflower florets (fresh or frozen)
- 4 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic, turmeric, ginger, black pepper, and salt. Cook for an additional 1-2 minutes until fragrant.
- Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Stir in the shredded chicken and coconut milk. Heat through for another 5 minutes.
- Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, add an extra cup of cauliflower.
- For a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg