Quick and Nourishing: 30-Minute Anti-Inflammatory Cauliflower Chicken Soup - Recipes Website

Quick and Nourishing: 30-Minute Anti-Inflammatory Cauliflower Chicken Soup

 

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.