Description
A comforting and nutritious soup featuring cauliflower, chicken, and anti-inflammatory ingredients like turmeric and ginger.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp turmeric
- 1 tsp ginger, grated
- Salt and pepper to taste
- 1 cup coconut milk
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and aromatic, about 3-5 minutes.
- Add the chopped cauliflower, turmeric, grated ginger, salt, and pepper to the pot. Stir everything together to coat the vegetables evenly.
- Pour in the chicken broth, then bring to a boil. Reduce the heat and let it simmer until the cauliflower is tender, about 15-20 minutes.
- Add the shredded chicken and coconut milk, stirring well. Blend for a smooth texture or leave chunky for more texture. Adjust seasoning if necessary, and serve hot garnished with fresh parsley.
Notes
For extra flavor, add a splash of lemon juice before serving. This soup can also be made vegan by using vegetable broth and chickpeas instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg