Description
This anti-inflammatory cauliflower chicken soup is nutritious and comforting.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Add cauliflower, chicken, turmeric, and ginger, stir well.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until cauliflower is tender.
- Blend the soup until smooth, return to heat.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for later use.
- Feel free to add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: anti inflammatory cauliflower chicken soup