Quick and Nourishing: 30-Minute Anti-Inflammatory Cauliflower Chicken Soup
In today’s fast-paced world, where busy schedules often take precedence over self-care, finding time to prepare nutritious meals can feel overwhelming. Many of us are searching for ways to boost our health without sacrificing flavor or spending hours in the kitchen. That’s where this quick and nourishing 30-minute anti-inflammatory cauliflower chicken soup comes into play.
This delightful soup is not only easy to whip up, but it’s also packed with ingredients known for their health benefits. Cauliflower serves as a hearty base, providing fiber and a wealth of vitamins while being low in calories. When paired with tender shredded chicken, it becomes a satisfying meal that can keep you energized throughout the day.
What truly sets this soup apart are the anti-inflammatory spices that lend both flavor and wellness benefits. Turmeric, with its bright yellow hue, is revered for its powerful anti-inflammatory properties, while ginger adds a zing that also aids digestion. Garlic and black pepper enhance the soup’s taste while offering immune-boosting advantages. Dried mint adds a refreshing note, making each spoonful a comforting experience.
Ingredients:
Cooked and shredded chicken breast: 8 oz (250g).
Cauliflower florets: 2½ cups.
Grated ginger: 1½ tablespoons.
Chopped carrot: 1 medium.
Chopped onion: 1 small.
Minced garlic: 2 cloves.
Turmeric: ½ teaspoon.
Black pepper: ½ teaspoon.
Dried mint: 1 teaspoon.
Extra-virgin olive oil: 2 tablespoons.
Salt and additional black pepper: to taste.
Water or chicken broth: 4–5 cups (enough to cover the ingredients).
Instructions:
Step 1
Start by chopping the cauliflower, carrot, and onion. Mince the garlic and ginger.
Step 2
If your chicken isn’t already cooked, cook it first, then shred it into bite-sized pieces.
Step 3
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, grated ginger, and chopped onion.
Step 4
Sauté for about 2-3 minutes until the onion is translucent and fragrant.
Step 5
Stir in the cauliflower florets and chopped carrot. Continue to cook for about 5 minutes until the vegetables start to soften.
Step 6
Add the dried mint, black pepper, turmeric, and additional pepper. Toss the vegetables to coat them evenly with the spices.
Step 7
Add the shredded chicken to the saucepan, then pour in enough water or chicken broth to cover the ingredients. Season with salt and more black pepper to taste.
Step 8
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Step 9
This allows the vegetables to soften and the flavors to meld.
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