Anti Inflammatory Cauliflower Chicken Soup
This soup is one of my go-to’s since it takes around 30 minutes to come together. You can also leave out the chicken to make this vegan or vegetarian. It tastes great and you feel great after you eat it!
Whenever I feel like I need a boost of extra vitamins and nutrients, I make this amazing and creamy soup. The ingredients are typically always on hand and the process is completely uninvolved. There is minimal preparation and cooking time.
We have the ginger, turmeric, cauliflower, carrots and garlic as our anti inflammatory components to this dish. Not only are they healthy but flavor packed too. Its a win win soup situation.
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Anti Inflammatory Cauliflower Chicken Soup
Equipment
Ingredients
- 1 tbs olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 tbs ginger, grated (or paste)
- 1/2 tsp each turmeric + paprika
- 1 tsp dried mint
- salt and pepper to taste
- 1 head cauliflower, florets
- 4 cups low sodium chicken broth
- 2 chicken breasts, cooked + shredded
- garnish: olive oil drizzle + lemon
Instructions
- In a large pot, heat your olive oil on medium. Add in the onion and carrot and saute for 4 minutes. Stir in the garlic and ginger for 30 seconds.
- Add in the turmeric, paprika, dried mint, salt and pepper to taste and stir to coat. Then add in the cauliflower florets and broth, cover the pot, bring to a boil and then reduce to a simmer. Continue cooking for 7 minutes or until the florets are fork tender.
- Using a large slotted spoon, transfer about 80% percent of the cauliflower to a blender and puree for 1 minute or until just smooth. Transfer this back to the pot along with your shredded chicken (if using). Stir to combine all. Taste the soup and adjust the salt if needed.
Nutrition
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I made this for my mom and she loved it! As always, Stella provides us with quick, easy, and healthy recipes!
The flavor was great and I felt ridiculously healthy after I ate it but I would probably add less broth and add it after I pureed the cauliflower because mine had zero creamy consistency. I’ll add some penne to thicken it and make it less healthy.🙂
Super tasty and easy to make substitutions. I used broccoli instead of cauliflower to make it low fodmap and cooked the chicken with the broccoli. Really tasty and is helping me get through this autumn cold!
Hi Rachel, I’m so glad the recipe was to your liking! Thanks for sharing your feedback with us too!
I made this soup today. It’s delicious— in sickness or in health! I’ll be adding this to my soup collection!
Hi Olivia, exactly! Its good anytime!
just made this soup. so easy and so delicious.
Hi Shari, thanks for trying it out! I’m so glad you liked it!
So good and easy to make. Love the ginger in it and the healthy creaminess from the blended cauliflower. Will definitely make this again and may try the sweet potato from the prior review. I subbed thyme for the mint since I didn’t have any and used a rotisserie chicken.
Absolutely LOVE this soup! It’s delicious and feels like a hug in a bowl!
Oh, so good!
I only had one carrot so subbed half a sweet potato.
I also used chicken thighs instead of breasts and boiled them in with the cauliflower. I pulled them out (before I blended 80% of the cauliflower) and shredded them and added them back with the blended cauliflower.
I added fresh mint just before serving.
Seriously the best soup I’ve had!! Husband agreed.
Sounds amaazing with the sweet potato Megan! Thanks for sharing all your feedback!
Easy to make. The only thing I did different was use 4 bone in chicken thighs (because that’s what I had on hand), cooked them in the same pot I’d use to cook the rest of the soup, set them aside to rest while I cooked the rest of the soup, shred the chicken, and add in the soup when the re ipecalled for it. Easy and delicious.
Loveeeeee this soup! Super easy and super delicious! Thanks for sharing!!
Made this tonight and it was amazing! Great flavours and super satisfying with the chicken. Will definitely be making this again.