Description
A creamy, savory soup packed with anti-inflammatory ingredients and an impressive 35 grams of protein per serving.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon dried mint
- Salt and pepper, to taste
- 1 head cauliflower, separated into florets
- 4 cups low sodium chicken broth
- 2 cooked chicken breasts, shredded
- Garnish: drizzle of olive oil and fresh lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and diced carrots, sautéing for about 4 minutes until softened.
- Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add turmeric, paprika, salt, and pepper, stirring to coat the veggies.
- Toss in cauliflower florets and pour in chicken broth. Cover, bring to a boil, then reduce to a simmer. Cook for 7 minutes or until cauliflower is fork-tender.
- Transfer about 80% of the cauliflower into a blender and puree until smooth.
- Pour the pureed soup back into the pot, adding shredded chicken. Stir together and taste to balance seasoning.
Notes
For creaminess, blend in Greek yogurt before serving. Allow the soup to simmer longer for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg