Description
Warm up with a bowl of comforting and flavorful Anti-Inflammatory Cauliflower Chicken Soup. Packed with immune-boosting ingredients like turmeric, ginger, and garlic, this gluten-free soup is perfect for a cozy meal.
Ingredients
Scale
Soup Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Vegetables:
- 4 cups cauliflower florets
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Additional:
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably from rotisserie or poached)
- 1 cup coconut milk (canned, full-fat)
- 1 tablespoon lemon juice
- Salt to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 4-5 minutes. Add garlic, ginger, turmeric, cumin, paprika, and black pepper. Cook for 1-2 minutes.
- Cook Vegetables: Add cauliflower, carrots, and celery to the pot. Stir to coat with spices. Pour in chicken broth and bring to a boil. Simmer on low for 15-20 minutes until vegetables are tender.
- Finish Soup: Add shredded chicken and coconut milk. Simmer for another 5 minutes. Stir in lemon juice and season with salt.
- Serve: Remove from heat and garnish with fresh herbs, if desired. Serve warm.
Notes
- For a vegetarian version, omit chicken and use chickpeas or lentils.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Great for meal prep and boosting immune health.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
