Description
A comforting and nourishing cauliflower chicken soup infused with ginger and turmeric, perfect for busy weeknights.
Ingredients
- 8 oz (250g) cooked and shredded 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, to taste
Instructions
- Heat 1 tablespoon of olive oil in a small cooking pot over medium heat.
- Add chopped onion, minced garlic, turmeric, and black pepper; sauté for 2-3 minutes.
- Add cauliflower florets and 2 cups of chicken broth, cover, and cook for 7 minutes.
- Add grated ginger, chopped carrot, and dried mint; cook for another 5 minutes.
- Blend the soup halfway with an immersion blender to thicken it.
- Stir in the cooked chicken and season with salt and more black pepper as needed.
- Add additional broth or water for desired consistency and cook for another 5-6 minutes.
- Before serving, drizzle in 1 tablespoon of olive oil.
Notes
For a creamier texture, add a splash of coconut milk or a dollop of yogurt before serving. Fresh herbs can also enhance flavor.
