Description
30-Minute Cauliflower Chicken Soup: A Quick and Nourishing Anti-Inflammatory Delight perfect for those seeking a wholesome meal in a hurry. Packed with nutrient-rich ingredients, this soup is a go-to for combating inflammation and boosting overall health.
Ingredients
Scale
- 1 pound boneless chicken breast, diced
- 1 medium head of cauliflower, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon turmeric (anti-inflammatory spice)
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Begin by heating olive oil in a large pot over medium heat. Add the diced chicken along with the onion and garlic. Sauté until the chicken is browned and the onions are translucent, about 5-7 minutes.
- Pour in the chicken broth and add the chopped cauliflower. Stir to combine and increase the heat until it reaches a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the cauliflower is tender.
- Add the turmeric, black pepper, and salt. Stir well to mix in the spices and let it simmer for another 5 minutes.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with a slice of whole-grain bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, substitute chicken with extra cauliflower or chickpeas and use vegetable broth.
- Add a splash of coconut milk for a creamier texture.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg