Description
This 30-Minute Cauliflower Chicken Soup is a quick and nourishing delight, packed with anti-inflammatory properties to help boost your health while satisfying your taste buds.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 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
- Wash the cauliflower thoroughly and cut it into small florets.
- In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant and soft, about 5 minutes.
- Stir in the shredded chicken and cauliflower florets. Mix well, add the chicken broth, turmeric, and ginger. Bring to a simmer.
- Simmer for about 15-20 minutes until the cauliflower is tender. Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in portions for up to 3 months.
- Pair with whole-grain bread or a side salad for a complete meal.
- Feel free to add additional vegetables like spinach or kale for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Health
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg