Description
A nourishing soup featuring tender chicken, creamy cauliflower, and anti-inflammatory spices like turmeric and ginger. Ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 carrots, sliced into rounds (about 1 cup)
- 3 celery stalks, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken bone broth
- 1 large head cauliflower, cut into florets (about 4 cups)
- 2 cups cooked chicken, shredded
- 1 teaspoon sea salt, or to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 teaspoon red pepper flakes
Instructions
- 1. Heat olive oil in a large pot over medium heat until shimmering.
- 2. Add onion and cook 3-4 minutes until translucent. Add carrots and celery, cook 3-4 minutes more.
- 3. Stir in garlic, ginger, turmeric, cumin, and pepper. Cook 30-60 seconds until fragrant.
- 4. Pour in broth, scraping up any browned bits from bottom of pot.
- 5. Add cauliflower florets and bring to a boil. Reduce heat and simmer 12-15 minutes until very tender.
- 6. Using an immersion blender, partially blend soup, leaving some chunks for texture.
- 7. Stir in cooked chicken and simmer 2-3 minutes to heat through.
- 8. Remove from heat, taste and add salt as needed. Stir in lemon juice and parsley.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Soup may thicken when cold – thin with additional broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g