Anti-Inflammatory Chicken and Cauliflower Soup
Ingredients
- 8 oz cooked chicken breast shredded
- 2.5 cups cauliflower florets
- 1 medium carrot peeled and chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp turmeric
- 1 tsp fresh ginger grated
- 1 tsp black pepper
- 2 cups chicken broth
- 1 tbsp olive oil
- optional fresh mint leaves for garnish
Instructions
- Shred the cooked chicken breast using two forks and set aside.
- Heat olive oil in a large pot over medium heat. Add garlic, onion, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.
- Add cauliflower florets and a pinch of salt. Pour in 2 cups of chicken broth and bring to a simmer. Cover and cook for 5-7 minutes until cauliflower is tender.
- Stir in grated ginger, chopped carrot, and mint leaves (optional). Cook for an additional 3-4 minutes until the vegetables soften.
- Use an immersion blender to blend the soup halfway, leaving some texture. Add shredded chicken and more chicken broth if needed, and cook for another 5-6 minutes.
- Taste and adjust with salt and pepper as needed. Serve hot with a garnish of fresh mint if desired.
