Description
A nourishing soup combining tender chicken and creamy cauliflower with anti-inflammatory spices, ready in just 30 minutes.
Ingredients
Scale
- 8 oz/250g chicken breast, cooked
- 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 tablespoon of olive oil in a small pot over medium heat. Add chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until translucent.
- Add cauliflower florets and 2 cups of chicken broth. Cover and cook for about 7 minutes until the cauliflower is tender.
- Mix in the grated ginger, chopped carrot, and dried mint. Cook for another 5 minutes until the carrot is soft.
- Blend half of the soup with an immersion blender for a smooth consistency.
- Stir in the cooked chicken and adjust seasoning as needed. Add more broth if too thick and cook for an additional 5-6 minutes.
- Drizzle in 1 tablespoon of olive oil before serving warm.
Notes
Quality ingredients matter. Store leftover ingredients separately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 60mg