Cauliflower Chicken Soup
A comforting blend of flavors and nutrition, this Cauliflower Chicken Soup combines tender chicken, fresh vegetables, and aromatic spices into a warming meal that’s easy to make and wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Paleo
Ingredients
- 8 oz (250g) chicken breast, cooked and shredded
- 2 ½ cups cauliflower florets
- 1 carrot, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 ½ tbsp ginger, grated
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Stir in the cauliflower florets and 2 cups of chicken broth. Cover the pot and cook on medium-high heat for about 7 minutes, or until the cauliflower is tender.
- Add the grated ginger, chopped carrot, and dried mint to the pot. Continue cooking for another 5 minutes, allowing the carrot to soften.
- Using an immersion blender, blend the soup halfway to thicken it while maintaining some texture.
- Stir in the cooked chicken, add more broth if you prefer a thinner soup, and season with salt and pepper to taste. Cook for an additional 5-6 minutes to let the flavors meld.
- Add the remaining tablespoon of olive oil just before serving to enrich the flavor. Ladle into bowls and enjoy!
Notes
Use fresh ingredients for the best flavor. Feel free to replace dried mint with fresh herbs like parsley or basil.