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.
Step 10
Taste the soup and adjust the seasoning as needed. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender or in a regular blender, then return it to the pot.
Step 11
Ladle the hot soup into bowls. Garnish with fresh herbs or a sprinkle of dried mint if desired.
Pro Tips
Prep Ahead: Chop your vegetables and shred the chicken in advance. Store them in the fridge to save time when you’re ready to cook.
Use Leftovers: This soup is a great way to use leftover chicken or rotisserie chicken, making it even quicker to prepare.
Adjust Thickness: If you prefer a thicker soup, blend a portion of it with an immersion blender or in a regular blender before serving.
Spice It Up: Feel free to adjust the spice levels by adding more turmeric or black pepper, or even a pinch of cayenne for a kick.
Storage: This soup stores well in the fridge for up to 3 days and can also be frozen for up to a month. Reheat on the stovetop or in the microwave.
Variations
Vegetarian Option: Replace the chicken with chickpeas or tofu for a vegetarian version. Use vegetable broth instead of chicken broth.
Add Greens: Stir in fresh spinach or kale during the last few minutes of cooking for an extra nutrient boost.
Creamy Version: Add a splash of coconut milk or a dollop of plain yogurt at the end for a creamier texture and rich flavor.
Different Vegetables: Feel free to swap in other vegetables like sweet potatoes, zucchini, or bell peppers based on what you have available.
Herb Infusion: Experiment with different herbs like thyme, basil, or cilantro for varied flavor profiles. You can also garnish with fresh herbs for added freshness.