Ingredients
Scale
- 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