Description
A quick and comforting soup perfect for busy weeknights, packed with anti-inflammatory ingredients like turmeric and ginger.
Ingredients
- 8 oz (250g) cooked 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 and more black pepper to taste
Instructions
- Heat 1 tbsp olive oil, onion, garlic, turmeric, and black pepper and sauté for 2-3 minutes in a small cooking pot.
- Add the cauliflower and 2 cups of chicken broth (or water and some salt). Cover and cook at medium-high for around 7 minutes.
- Add the ginger, mint, and carrot and cook for another 5 minutes or until all the carrot has softened. Then, blend the soup halfway using an immersion blender.
- Add in the chicken, salt and pepper if needed, and about 1 more cup of broth (or water). Cook for 5-6 more minutes allowing the flavors to combine.
- Let the soup rest a minute before serving and add a drizzle of olive oil on top for a glossy finish.
Notes
Use a day-old poached or roasted chicken breast if you have it for better flavor. Fresh ginger and dried mint enhance the soup’s freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American