30-Minute Cauliflower Chicken Soup (Anti-Inflammatory Dinner Hero)
This 30-Minute Anti-Inflammatory Cauliflower Chicken Soup is a light, flavorful, and nourishing recipe perfect for busy weeknights. Made with healing ingredients like cauliflower, ginger, turmeric, and olive oil, this soup is low-carb, gluten-free, dairy-free, and paleo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Gluten free
Ingredients
- 8 oz (250g) chicken breast, cooked and shredded
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 1/2 tbsp grated ginger
- 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, to taste
- 2-3 cups chicken broth or water
Instructions
1. Heat 1 tbsp olive oil in a small pot over medium heat. Add the chopped onion, minced garlic, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.
2. Add the cauliflower and 2 cups of chicken broth (or water with salt). Cover and cook over medium-high heat for around 7 minutes.
3. Add the grated ginger, dried mint, and chopped carrot. Continue cooking for another 5 minutes or until the carrot softens.
4. Use an immersion blender to partially blend the soup. This thickens it slightly while maintaining some texture.
5. Stir in the cooked chicken and season with additional salt and pepper if needed. Add about 1 more cup of broth or water to reach your desired consistency.
6. Cook for 5-6 more minutes to allow the flavors to meld. Stir in the remaining 1 tbsp olive oil.
7. Serve hot.
Notes
Use chicken broth for added flavor, or water with salt if needed.
Adjust the soup thickness by adding more or less broth as desired.
For a vegetarian version, omit the chicken and use vegetable broth—add chickpeas or white beans for protein.
Great for meal prep: stores well in the fridge for 3 days or freezer for up to 2 months.