This 30-Minute Anti-Inflammatory Cauliflower Chicken Soup is a quick and easy way to enjoy a healthy meal. Packed with nutritious ingredients, this soup not only warms you up but also supports your health with anti-inflammatory properties. It’s perfect for a busy weeknight and is comforting for any occasion.
Table of Contents
Why make this recipe
There are plenty of reasons to make this soup. First, it is quick to prepare, taking only 30 minutes from start to finish. Second, it uses simple ingredients that are easy to find. Third, it is packed with nutrients, particularly from cauliflower, which is known for its anti-inflammatory benefits. Finally, adding chicken makes this soup hearty and satisfying without being heavy.
How to make Cauliflower Chicken Soup
Ingredients:
- 8 oz/250g cooked chicken breast
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt and more black pepper to taste
Directions:
- Heat 1 tbsp of olive oil in a small cooking pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion is soft.
- Add the cauliflower florets and 2 cups of chicken broth (or water and some salt). Cover the pot and cook on medium-high heat for about 7 minutes.
- Stir in the grated ginger, chopped carrot, and dried mint. Cook for another 5 minutes, or until the carrot is soft.
- Using an immersion blender, blend the soup halfway. This will thicken it without making it too creamy.
- Add in the cooked chicken, and more salt and pepper if needed, along with 1 more cup of broth (or water). Cook for an additional 5-6 minutes to allow the flavors to combine.
- Drizzle in a tablespoon of olive oil before serving.
30-Minute Anti-Inflammatory Cauliflower Chicken Soup
This quick soup is packed with nutritious ingredients that support health with anti-inflammatory properties, making it a perfect meal for any occasion.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz (250g) cooked chicken breast
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp ginger, grated
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp dried mint
- 2 tbsp olive oil
- Salt and more black pepper to taste
Instructions
- Heat 1 tbsp of olive oil in a small cooking pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until the onion is soft.
- Add the cauliflower florets and 2 cups of chicken broth (or water and some salt). Cover the pot and cook on medium-high heat for about 7 minutes.
- Stir in the grated ginger, chopped carrot, and dried mint. Cook for another 5 minutes, or until the carrot is soft.
- Using an immersion blender, blend the soup halfway to thicken it without making it too creamy.
- Add in the cooked chicken, and more salt and pepper if needed, along with 1 more cup of broth (or water). Cook for an additional 5-6 minutes to allow the flavors to combine.
- Drizzle in a tablespoon of olive oil before serving.
Notes
For a vegetarian version, skip the chicken and add beans for protein. Feel free to adjust the spices to your preference, and use fresh vegetables for more flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
How to serve Cauliflower Chicken Soup
This soup can be served warm, garnished with fresh herbs like parsley or mint for an extra burst of flavor. Consider pairing it with whole-grain bread or a crisp salad for a well-rounded meal.
How to store Cauliflower Chicken Soup
Store any leftovers in an airtight container in the refrigerator. The soup will last for about 3-4 days. To reheat, just warm it on the stove over medium heat or in the microwave until hot.
Tips to make Cauliflower Chicken Soup
- For a vegetarian version, you can skip the chicken and add beans for protein.
- Feel free to adjust the spices according to your preference. If you like it spicy, add a pinch of chili flakes.
- Use fresh vegetables if possible for more flavor and nutrients.
Variations
You can add other vegetables such as spinach or kale for additional nutrition. You can also use different types of broth like vegetable broth for a different flavor profile.
Looking for another healing soup recipe? Try this Italian Penicillin Soup.
FAQs
1. Can I freeze this soup?
Yes, you can freeze this soup. Just make sure to let it cool completely and store it in freezer-safe containers.
2. Is this soup suitable for meal prep?
Absolutely! This soup keeps well in the fridge and can be made ahead of time for easy lunches or dinners.
3. Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just make sure to adjust the cooking time to ensure the chicken is fully cooked through before serving.
Conclusion
This 30-Minute Anti-Inflammatory Cauliflower Chicken Soup is a delicious and easy recipe that you can make any day of the week. Its quick preparation and healthy ingredients make it a great option for a tasty meal. Give it a try and enjoy the warmth and flavor of this comforting soup!
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